Creamy herbed mushrooms on grilled polenta

By Andrea Buckett

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Rich and flavorful polenta is grilled and then topped with buttery and herby mushrooms, and a white white-based cream sauce to give this side dish the hearty feeling of a whole, satisfying meal.

YIELDS

50 Mins

Ingredients

1 package premade polenta cake
2 tablespoons canola oil
2 tablespoons butter
1 tablespoon olive oil
3 sprigs thyme
2 sprigs rosemary
454 g cremini mushrooms, sliced
1 shallot, minced
2 cloves garlic, minced
1/4 cup white wine
1 tablespoons grainy mustard
1/3 cup 35% cream
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons chives, chopped

Directions

Slice the polenta cake into ten half-inch pieces and brush both sides with canola oil. TIP: If you can’t find pre-made polenta cake, make toast points or crostini and use that as the vehicle for the mushrooms. Leftover polenta can be sliced and fried and served with leftover marinara or meatballs.
Preheat an indoor or outdoor grill/BBQ to medium high. Grill the polenta rounds on one side for about three to five minutes until grill marks form. Turn over and repeat on the other side. Transfer the grilled polenta to a cutting board. Cut each round in half. Set aside.
For the mushrooms, place a large skillet over medium heat and add the butter and olive oil. TIP: To make this vegan, leave out the butter (add an extra tablespoon of olive oil in step three) and cream. It will still be absolutely delicious. Once the butter is melted add the thyme and rosemary and cook for a minute.
Add all the mushrooms and cook, stirring occasionally until they have reduced by about half and they are golden brown. This will take about 12 to 15 minutes.
Stir in the shallot and garlic and cook for another five minutes.
Add the wine and bring to a simmer, cooking for about three minutes until most of the liquid has evaporated.
Stir in the grainy mustard, cream, salt and pepper and simmer for about three to five minutes until the cream has thickened.
Taste for seasoning and add more salt or pepper as needed.
Place the grilled polenta on a serving platter and top each with some of the mushrooms, garnish with chives. Serve and enjoy!