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.
Yield: 4 people
Calories: 69.6kcal
Equipment
- Grill
- Med sized pot for boiling water
Materials
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 pre-cooked 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 the tube, dump the boiling water out, and return the 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 deglaze the pan
- Add 1 more tablespoon of butter to the mushrooms
- Preheat your grill
- Use Basting Brush on sliced rounds of polenta with olive oil and grill on both sides for 3-4 minutes on each side.
- Remove from grill, and top with sautéed mushrooms and fresh rosemary
Video
Notes
Polenta is pre-cooked, so you are just trying to get grill marks on it and soften it 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