• BH&G 3464

    From Dave Drum@1:3634/12 to All on Thu Jul 29 06:02:00 2021
    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

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