Grilled Polenta with Herbed Mushrooms
This recipe has become one of my favorites, it may even be my very favorite recipe where mushrooms are the star of the show. I love it’s flavors, they are deep, rich and comforting. This is definitely a one that will wow you and your guests. It makes a lovely appetizer or side dish for any season of the year too…which I love!
You could use homemade polenta here or an already prepared one. I usually do this because it makes the recipe a lot faster and easier to prepare if you are in a hurry….which I usually am :)
Grilled Polenta with Herbed Mushrooms
INGREDIENTS -
3 Tbsp Butter + extra for grilling the polenta
1 Tbsp Olive Oil
1 Garlic clove - minced or pressed
2 oz Pancetta - diced
12 oz Mushrooms - sliced
1/2 cup chopped canned tomatoes drained lightly from their juices
1 Tbsp finely chopped fresh rosemary and thyme mixed
1 Tbsp chopped fresh parsley
Salt and pepper to taste
1 lb (approx) Store bought prepared polenta or homemade polenta
In a large frying pan over medium heat, melt the 3 tbsp. butter and 1 tbsp. olive oil. Add in the minced garlic and pancetta and sauté until pancetta starts brown 3 to 5 minutes.
Add in the sliced mushrooms and sauté about 5 minutes, stirring often. Add in the herbs and sauté until mushrooms are browned, about 10 min. You can add in a another tsp of butter if the mushrooms seem too dry.
Add in the tomatoes and cook until the juices have evaporated, 5 to 10 minutes.
Season with salt and pepper to taste. Take off the heat, sprinkle with chopped parsley and cover to keep warm.
Slice the polenta into approx. 1/4 in slices. Melt some butter in a frying pan or grill pan and cook the polenta for 4 to 5 minutes per side.
Place the grilled polenta on a serving plate and top with the warm mushrooms (reheat if needed). Garnish with chopped parsley and enjoy!