This Grilled Polenta and Balsamic Mushrooms recipe is a savory, flavor-packed dish that’s perfect for a light dinner or a side dish. The smoky grilled polenta pairs perfectly with the earthy, tangy balsamic mushrooms, creating a rich and satisfying meal. With a sprinkle of Parmigiano-Reggiano and a fresh bed of arugula, this dish is sure to delight your taste buds.
Grilled Polenta and Balsamic Mushrooms
Course: Main, SidesCuisine: Italian4
servings15
minutes15
minutes390
kcalIngredients
- For the Mushrooms:
6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
2 garlic cloves, coarsely chopped (about 1 tablespoon)
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon coarsely chopped fresh thyme
1 1/2 teaspoons coarse salt
Freshly ground pepper, to taste
1/3 cup balsamic vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
1/2 cup homemade or low-sodium store-bought chicken or vegetable stock
- For the Polenta:
12 pieces set polenta (about 1/2 batch of Basic Polenta), cut into 1-inch-thick rectangles or triangles
Extra-virgin olive oil for brushing
- To Serve:
2 cups arugula (2 ounces)
8 ounces Parmigiano-Reggiano, shaved
Directions
Notes
- Nutrition Facts (per serving):
Fat: 25 g
Saturated Fat: 7 g
Cholesterol: 25 mg
Carbohydrates: 30 g
Fiber: 5 g
Sugars: 7 g
Protein: 14 g
Sodium: 750 mg
This Grilled Polenta and Balsamic Mushrooms recipe is a perfect balance of smoky, earthy, and savory flavors. The combination of crispy grilled polenta, tangy balsamic mushrooms, fresh arugula, and shaved Parmigiano-Reggiano makes this dish not only delicious but also visually appealing. Whether you’re serving it as a main or side, it’s sure to impress!
