Grilled Polenta With Chanterelles

The Pacific Northwest is teaming with chanterelle mushrooms and we happen to be here at the right time. Today’s recipe honors these beautiful, golden mushrooms. The main aim here is to get the most out of your chanterelles, so the recipe is simple. This recipe goes out to my sister Karen and brother-in-law Bill. Bill has been grabbing chanterelles from their backyard bike trails and Karen needs to put them to good use. You can actually make this recipe with any of your favorite mushrooms. It is all about the mushrooms.

  • 1 18 oz tube prepared polenta

  • 1 tablespoons olive oil plus additional oil for brushing the polenta

  • 2 tablespoon butter

  • 1 pound chanterelles (or your favorite mushrooms)

  • 1 clove garlic, minced

  • shallots, minced

  • ¼ pound white mushrooms, sliced

  • Coarse salt and freshly ground pepper to taste

  • ½ cup dry white wine or vermouth

  • 1/2 teaspoon lemon zest

  • 1 teaspoon fresh thyme leaves

  • 1 to 2 tablespoons chopped Italian parsley

  • Grated Parmesan cheese

Slice the polenta into 2-inch wide slices. Brush both side of the polenta rounds with olive oil and place the slices on an oiled broiling rack. Set the tray aside and prepare the mushrooms.

Cut the base off the stems of the chanterelles. If the mushrooms are very gritty, rinse them under cold running water and pat them dry. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole. Slice the white mushrooms into 1/4-inch slices.

Preheat broiler.

Melt the butter in a large frying pan. Add the the garlic and shallots and cook over low heat for two minutes. Add the mushrooms and season to taste with salt and pepper. Cook the mushrooms over moderate heat for 10 to 15 minutes. Add the wine and cook until it has evaporated. Stir in the thyme, parsley, and lemon zest (a must) and keep warm.

Grill the polenta for three to four minutes on each side, until golden.

Arrange the polenta pieces on individual plates or a serving dish. Top the polenta slices with the mushroom mixture. Sprinkle each round with Parmesan cheese and serve while hot.

This recipe makes a perfect side for any meal.

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