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MUSHROOMS - Grilled Balsamic Portabello Mushrooms with Soft Polenta
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| The Chew - Mario [Italian Dining] GRILLED BALSAMIC PORTOBELLO MUSHROOMS WITH SOFT POLENTA | |
| 6 | Portobello Caps,, (ribs removed, stems removed and reserved) |
| 1/4 cup | Balsamic Vinegar |
| 1/2 cup | Marjoram,, (chopped) |
| 2 Cloves | Garlic,, (finely grated) |
| 1 pinch | Red Pepper Flakes |
| 1/2 cup | Extra-Virgin Olive Oil |
| 1 tablespoon | Salt |
| 1 cup | Quick-Cooking Polenta |
| 1 tablespoon | Honey |
| Aged Balsamic Vinegar (to serve) | |
| 1/4 cup | Parsley,, (chopped) |
| Salt and Freshly Ground Black Pepper to serve Serve along with Arugula Salad with Apples and Grapes - listed below Grilled Marinated Portobello Mushrooms: Remove the Portobello stems and cut them in half lengthwise. Place the caps and stems in the same baking dish. In a small bowl, mix together the Vinegar, Garlic, half of the Marjoram, Red Pepper Flakes and Olive Oil. Pour this over the Portobellos and let stand for 1 hour. In a medium-sized saucepan, bring 4 cups of Water to a boil and add the Honey and Salt. Then drizzle in the Polenta in a thin stream, whisking constantly until all the Polenta has been incorporated and the mixture is beginning to thicken. Remove the pan from the heat, switch to a wooden spoon, and continue to stir until the Polenta is as thick as paste. Cover the pan and set it in a warm place. Meanwhile, preheat grill to medium-high heat. Place marinated Portobello caps on the grill and cook for 4 minutes on each side. Reserve marinade. Remove, and set aside until they are cool enough to handle. Cut the Mushrooms into 1/4-inch-thick strips. In a large bowl, combine the Mushrooms, the reserved marinade, Marjoram and Parsley. Toss to combine. Spoon the Polenta onto the center of a large wooden board (or individual plates), arrange the Mushrooms in the center. Drizzle with aged Balsamic Vinegar. Serve alongside Arugula Salad with Apples and Grapes. ➖〰➖〰➖〰➖〰➖〰➖〰➖〰➖〰➖〰➖〰➖〰➖〰➖〰➖ Arugula's peppery flavor is the perfectly complemented by the sweet grapes and tart apples! The Chew Mario Batali ARUGULA SALAD WITH APPLES AND GRAPES | |
| 5 ounces | Baby Arugula |
| 1 | Granny Smith Apple, (thinly sliced) |
| 1 cup | Red Grapes, (seedless, cut in half) |
| 1 tablespoon | Dijon Mustard |
| 2 tablespoons | Cider Vinegar |
| 2 teaspoons | Honey |
| 1 small | Shallot, (thinly sliced) |
| 1/4 cup | Extra-Virgin Olive Oil |
step-by-step directions
In a large bowl, whisk together Mustard, Vinegar, Honey, Shallot, Olive Oil, Salt and Pepper until well combined. Add in the baby Arugula and Fruit, and gently toss to combine. Serve immediately.
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