Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 lb mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Grill pan
Step-by-step instructions:
1. In a medium saucepan, bring water and salt to a boil. Slowly whisk in polenta and reduce heat to low. Cook for 20-25 minutes, stirring occasionally, until polenta is thick and creamy.
2. Remove from heat and stir in Parmesan cheese and black pepper.
3. Pour polenta into a greased 9x13 inch baking dish and let cool for 30 minutes.
4. Preheat grill pan over medium-high heat.
5. Cut polenta into squares and brush with olive oil.
6. Grill polenta for 3-4 minutes on each side or until lightly charred.
7. In a separate pan, heat olive oil over medium-high heat. Add mushrooms and garlic and sauté for 5-7 minutes or until mushrooms are tender.
8. Add spinach to the pan and cook until wilted.
9. Drizzle balsamic vinegar over the mushroom and spinach mixture and season with salt and pepper to taste.
10. Serve grilled polenta topped with mushroom and spinach mixture.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 35g
Protein: 12g
Sodium: 800mg
Fiber: 4g
Substitutions for ingredients:
- Polenta can be substituted with cornmeal.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Balsamic vinegar can be substituted with red wine vinegar.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Top with roasted red peppers for added flavor.
- Substitute spinach with kale or arugula.
Tips and tricks:
- Make sure to let the polenta cool before grilling to prevent it from falling apart.
- Use a non-stick grill pan or brush with oil to prevent sticking.
- Add additional seasoning to the mushroom and spinach mixture, such as thyme or rosemary.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a platter with the grilled polenta on the bottom and the mushroom and spinach mixture on top.
Garnishes:
Top with fresh parsley or basil for a pop of color.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the polenta is too thick, add additional water or milk to thin it out.
Food safety advice:
Make sure to cook mushrooms thoroughly to prevent foodborne illness.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal.
Flavor profiles:
Creamy, savory, and slightly tangy.
Serving suggestions:
Serve as a main dish or as a side dish to grilled meats.
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Region: Italian