Grilled Polenta with Mushrooms

Polenta two ways – Creamy and Grilled

Polenta is a kind of cornmeal mush that originated in Northern Italy as peasant food. But in the US, it’s served at upscale restaurants as a gourmet dish. The reality is somewhere in the middle. It can be a basic porridge, not a lot of flavors, or a high-end, kicked version that has expensive ingredients as part of the recipe.

Today, we are going to make two versions of Polenta, both from the “Cooking Secrets for Men” category. We use tubed polenta as a shortcut. No standing over the stove stirring in milk/cream/butter/cheese for up to 45 minutes.

Polenta two ways - Creamy and Grilled
Polenta two ways – Creamy and Grilled
Grilled Polenta with Mushroom Ragu

Polenta two ways – Creamy and Grilled

Today, we are going to make two versions of Polenta. We use tubed polenta as a shortcut. No standing over the stove stirring. Ready in minutes.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: Polenta
Servings: 4 people
Calories: 69.6kcal

Equipment

  • Grill
  • Med sized pot for boiling water

Ingredients

Side Dish – Creamy Polenta

  • 1 16 oz. Tube precooked polenta Fat Free & Gluten Free
  • 3 tbsp of Butter
  • ½ cup of Milk or cream
  • Salt & Pepper to taste
  • ½ cup Parmesan cheese

Appetizer – Grilled Polenta w/Sauteed Mushrooms

  • 1 16 oz. Tube precooked Polenta Fat Free & Gluten Free
  • 1 cup sliced Mushrooms
  • 2 tbsp of Butter
  • ½ cup white wine
  • Salt & Pepper to taste
  • ½ cup Olive oil for basting
  • Fresh Rosemary as garnish
  • Hot Grill & Basting brush

Instructions

To Prepare: Side Dish – Creamy Polenta

  • Place the unopened tube of Polenta in a pot of boiling water. and boil for 5-7 minutes
  • Remove tube, dump boiling water out and return tube of polenta to the pot
  • Using a sharp knife, cut the tube in half and squeeze the polenta into the empty pan
  • Add butter, cream, salt & pepper and cheese and stir to blend
  • Polenta will be ready after 1-2 minutes of stirring

To Prepare: Appetizer – Grilled Polenta w/Sauteed Mushrooms

  • Slice the precooked tube into ½ inch slices, about 9 per tube.
  • Heat butter in a pan and sauté mushrooms for 2-3 minutes
  • Add salt and pepper as desired
  • As mushrooms darken, add wine to de glaze to the pan
  • Add 1 more tablespoon of butter to mushrooms
  • Preheat your grill
  • Use Basting Brush on sliced rounds of polenta with olive oil and grill on both sides for 3-4 minutes each side.
  • Remove from grill, top with sautéed mushrooms and fresh Rosemary

Video

Notes

Polenta is precooked, so you are just trying to get grill marks on it and soften slightly.

Nutrition

Serving: 1cup | Calories: 69.6kcal | Carbohydrates: 14.7g | Protein: 2g | Sodium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 7.1mg | Iron: 0.4mg
Tried this recipe?Let us know how it was!
Creamy Polenta
Creamy Polenta
Grilled Polenta with Mushroom Ragu
Grilled Polenta with Mushroom Ragu

Cooking Secrets for Men 

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If you liked this recipe, then you should our recipe for Broiled Tilapia with Thai Curry Sauce. Or you can try our Quarantini cocktail

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6 thoughts on “Polenta two ways – Creamy and Grilled”

  1. Why thank you Chef! The grilled polenta is a re-creation from a restaurant we used to go to in Cincinnati. I like to re-create recipes that I find interesting from restaurants I go to. Thanks for the comments and best of luck to both of us!

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