Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 cups sliced mushrooms
- 2 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Grill pan
Step-by-step instructions:
1. In a large saucepan, bring water to a boil. Add salt and slowly pour in polenta, whisking constantly to prevent lumps. Reduce heat to low and cook for 20-25 minutes, stirring occasionally, until polenta is thick and creamy.
2. Pour the polenta into a greased 9x13 inch baking dish and let it cool for 30 minutes.
3. Preheat grill pan over medium-high heat.
4. Cut the polenta into squares and brush with olive oil.
5. Grill the polenta squares for 5-7 minutes on each side, until crispy and golden brown.
6. In a separate pan, heat olive oil over medium heat. Add sliced peppers and onions and sauté for 5-7 minutes, until softened.
7. Add sliced mushrooms and minced garlic and sauté for an additional 5-7 minutes, until mushrooms are tender.
8. Season with salt and pepper to taste.
9. Serve the grilled polenta squares topped with the sautéed mushrooms and peppers.
- Time:
Preparation time: 10 minutes
- Cooking time: 40-50 minutes
Temperature:
- Grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Polenta can be substituted with cornmeal.
- Bell peppers can be substituted with any other type of pepper.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Top with grated Parmesan cheese for added flavor.
Tips and tricks:
- Make sure to whisk the polenta constantly to prevent lumps.
- Let the polenta cool before grilling to prevent it from falling apart.
- Use a non-stick grill pan to prevent sticking.
Storage instructions:
- Store leftover polenta and mushroom mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat polenta squares in the oven at 350°F for 10-15 minutes, or until heated through.
- Reheat mushroom mixture in a pan over medium heat until heated through.
Presentation ideas:
- Serve on a large platter with the polenta squares arranged in a circle and the mushroom mixture in the center.
Garnishes:
- Garnish with chopped fresh parsley or basil.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed greens salad
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the polenta falls apart on the grill, let it cool for a longer period of time before grilling.
Food safety advice:
- Make sure to cook the polenta and mushroom mixture to a safe temperature of 165°F.
Food history:
- Polenta is a traditional Italian dish made from boiled cornmeal.
Flavor profiles:
- Creamy and savory with a slight crunch from the grilled polenta.
Serving suggestions:
- Serve as a main dish or as a side dish to grilled meats or fish.
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Region: Italian