Subj : BH&G 3464
To   : All
From : Dave Drum
Date : Thu Jul 29 2021 05:56:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Polenta w/Mushrooms
 Categories: Grains, Mushrooms, Wine, Herbs, Vegetables
      Yield: 8 Servings
 
      1 oz Dried porcini mushrooms
      1 lb Fresh cremini mushrooms;
           - sliced
  1 1/3 c  Chopped roma tomatoes
      3 tb Olive oil
      2 tb Dry red wine
      1 tb Snipped fresh Italian
           - (flat-leaf) parsley
      2 ts Snipped fresh thyme
      2 cl Garlic; minced
    1/2 ts (ea) salt & black pepper

MMMMM----------------------GRILLED POLENTA---------------------------
  2 1/2 c  Water
  2 1/2 c  Milk
      2 ts Salt
      1 ts Dried Italian seasoning;
           - crushed
      2 c  Instant polenta
    1/4 c  Grated Parmesan cheese
      2 tb Olive oil
 
  MAKE THE MUSHROOMS: 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.
  
  Tear off a 44" x 18" piece of heavy-duty foil; fold in
  half to make a 22" x 18" 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.
  
  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.
  
  MAKE THE POLENTA: Grease a 15" x 10" x 1" 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.
  
  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.
  
  NOTE: If you are a soup maker, consider saving your
  porcini soaking water for soups. Simply pour the liquid
  through a fine mesh sieve or coffee filter, then place in
  a tightly covered container and freeze until you wish to
  add some full flavored woodsy goodness to a batch of beef
  barley soup.
  
  Makes: 8 servings
  
  Better Homes & Gardens | February 2017
  
  MM Format by Dave Drum - 22 February 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

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