Grilled Polenta With Mushrooms

Recipe Information: Description: Grilled Polenta Smothered In Mushrooms And Olive Oil Serving Size: Serves 4 Created By: Alex Shoolman Date Created: 02/09/2008 Number Of Views: 200 Number Of Times Printed: 69 Have This Recipe For:   This Recipe Is:

Recipe Ingredients: 5g Dried Porchini Mushrooms 350g (2 1/3cup) Polenta 70g (2/3 Cup) Parmesan Cheese 1 Tablespoon Butter 1 Garlic Clove Finely Chopped 100g Swiss Brown Mushrooms Finely Sliced 100g Fresh Shitake Mushrooms Finely Sliced 100g Oyster Mushrooms Whole 150g (1 Bunch) Rocket, Stalks Removed - Optional 2 Tablespoons Extra Virgin Olive Oil Recipe Instructions: 1 - Put dried Porcini mushrooms into a small bowl and over with 250ml of warm water 2 - Put the Polenta into a jug so that it can be poured easily. 3 - Put 1.5Lt of water and 1 teaspoon of salt into a large saucepan and bring to the boil. 4 - Lower the heat to a simmer and slowly pour in the polenta stirring with a whisk until completely blended. 5 - When the polenta starts to bubble, reduce heat to low and cook stirring occasionally with a wooden spoon for about 40min. The polenta is ready when it is thick and beginning to pull away from the side of the pan. 6 - Stir the Parmesan cheese, then pour the polenta into a flat tray and smooth down with the back of a wooden spoon. Set aside. 7 - Meanwhile, squeeze any excess liquid from the porcini mushrooms, reserving their liquid, and finely slice. 8 - Put them into a deep frying pan with the butter and garlic and cook over a low heat until the garlic is lightly golden. 9 - Add the reserved liquid from the porcini mushrooms, the Swiss brown mushrooms and the shiitake mushrooms. Cover with a lid and simmer for 10 min. If the mixture becomes a little dry, add some more water to give the mushrooms a nice wet texture. 10 - At the end of the 10min, add the whole oyster mushrooms and cook for a further 3 min. Season with salt and set aside. 11 - With a sharp knife, mark out the polenta into large triangles. Cook the polenta under a grill until the top is golden brown or sear each side on a chargrill pan. 12 - Put warm polenta triangles on plate and top with mushroom mix. Drizzle with a little bit of oil.