Grilled Polenta with Mushroom Sauce


Grilled Polenta with Mushroom Sauce

Prep Time: 45 Mins Cooking Time: 20 Mins Total Time: 1 Hour 5 Mins


  • 1 tablespoon chopped shallot
  • 1/4 cup olive oil
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/2 cup white wine or chicken broth
  • 3 cups chicken broth
  • 1/3 cup chopped seeded tomatoes
  • 1/2 teaspoon salt
  • 1 cup cornmeal


  • 1 pound sliced assorted fresh mushrooms
  • 1 tablespoon chopped shallot
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup marsala wine or chicken broth
  • 1 cup heavy whipping cream


  1. In a large heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Add the broth, tomatoes and salt; bring to a boil. Reduce to heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the side of the pan. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes.
  3. Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened.
  4. Cut polenta into nine squares. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Serve with mushroom sauce.