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Grilled Polenta with Mushrooms

Makes: 8 to 12 servings Yield: 8 to 12 appetizer servings; 4 to 6 side-dish servings
Prep 20 mins Stand 45 mins Grill 20 mins
Grilled Polenta with Mushrooms
  • 1  ounce  dried porcini mushrooms
  • 1  pound  fresh cremini mushrooms, sliced
  • 1 1/3  cups  chopped roma tomatoes (4 medium)
  • 3  tablespoons  olive oil
  • 2  tablespoons  dry red wine
  • 1  tablespoon  snipped fresh Italian (flat-leaf) parsley
  • 2  teaspoons  snipped fresh thyme
  • 2  cloves garlic, minced
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1  recipe  Grilled Polenta

1. In a medium bowl pour enough boiling water over porcini mushrooms to cover. Let stand for 45 minutes or until soft. Drain mushrooms, discarding water. Rinse well under running water. Pat mushrooms dry with paper towels; chop coarsely. Set aside.

2. Tear off a 44x18-inch piece of heavy-duty foil; fold in half to make a 22x18-inch rectangle. In a large bowl combine porcini mushrooms, cremini mushrooms, tomatoes, oil, wine, parsley, thyme, garlic, salt, and pepper; spoon mixture into center of foil. Bring up two opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose mushrooms, leaving space for steam to build.

3. For a charcoal or gas grill, place foil packet on the grill rack. Cover and grill for 20 minutes, turning once halfway through grilling. Serve hot mushroom mixture over Grilled Polenta.

Grilled Polenta
Prep 20 mins Cool 15 mins Chill 2 hrs to 24 hrs Grill 10 mins
  • 2 1/2  cups  water
  • 2 1/2  cups  milk
  • 2  teaspoons  salt
  • 1  teaspoon  dried Italian seasoning, crushed
  • 2  cups  instant polenta
  • 1/4  cup  grated Parmesan cheese
  • 2  tablespoons  olive oil

1. Grease a 15x10x1-inch baking pan; set aside. In a large saucepan bring water, milk, salt, and Italian seasoning to boiling. Add polenta in a slow, steady stream, stirring constantly. Cook and stir for 5 minutes or until polenta is thick. Stir in Parmesan cheese. Pour into prepared pan, spreading evenly with a wet spatula. Cool for 15 minutes. Cover and chill for at least 2 hours or up to 24 hours.

2. Cut polenta into serving-size pieces. Brush both sides of pieces with oil. For a charcoal or gas grill, lightly grease grill rack. Place polenta on grill rack next to mushroom packet. Cover and grill directly over medium-high heat for 10 minutes or until grill marks form and polenta is brown and crispy, turning once halfway through grilling.

Nutrition Facts (Grilled Polenta with Mushrooms)
  • Servings Per Recipe 8,
  • cal. (kcal) 818,
  • Fat, total (g) 23,
  • chol. (mg) 17,
  • sat. fat (g) 5,
  • carb. (g) 130,
  • Monounsaturated fat (g) 14,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 17,
  • sugar (g) 12,
  • pro. (g) 23,
  • vit. A (IU) 1069,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1619,
  • Potassium (mg) 1059,
  • calcium (mg) 303,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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