Grilled Polenta with Sautéed Mushrooms
Preparing polenta on the grill or searing in a pan adds another dimension, giving it a wonderful crispy exterior that somehow makes the creamy, buttery interior even more heavenly. Sautéing mushrooms in wine and Massel stock will result in a luscious meal. Sprinkle a little goat cheese and drizzle some honey on top to finish. Wow!
Click here to see our amazing Polenta recipe!
- 2 Massel Beef Style Ultracubes dissolved into 80ml of boiling water.
- 2 tablespoons olive oil, plus more for brushing on polenta
- 2 tablespoons butter OR vegan butter
- 450g/1lb assorted mushrooms, thinly sliced
- 3 cloves garlic, finely chopped
- ¼ cup white wine
- Freshly ground black pepper
- Soft goat cheese (optional topping)
- Honey (optional topping)
Prep the Easy Polenta a little earlier in the day, or even the day before.
When finished, spread the polenta out on a oiled sheet pan. Smooth out surface and cover with plastic wrap. Chill.
When you are ready to cook, cut out pieces of polenta into squares from the sheet pan. Brush each side with olive oil.
Meanwhile, heat up a sauté pan over medium-high heat.
Add olive oil, butter, mushroom and garlic. Stir.
When you start to see the mushrooms brown a bit, turn down to medium-low and add Massel Beef Style Ultracube broth and white wine. Simmer.
While mushrooms are simmering, grill your polenta squares on your grill or grill pan. You can also sear them on a warm non-stick skillet until the outside is crispy. Turn to sear the other side as well.
To assemble, place polenta squares on plate, spoon over sautéed mushrooms, and add goat cheese and honey toppings, if desired. Serve and enjoy!