- Jen Wise
If you’re looking for a simple grilled meal, this is for you. With little prep and little mess (everything is cooked right on the grill) you’ll be feeling as free and easy as summertime itself. And I’m not sure there’s a much better taste than mushrooms hot off the grill! Stock up a few ingredients and pull this recipe out when you want to savor every bit of your warm sunny evening while still enjoying a great meal!
In a cast iron skillet whisk together cornmeal with 3 cups water 1 tsp. salt and ¼ tsp. pepper. Cover – then place on the grill and close the lid. Grills vary a good amount – aim for between 450-500 degrees if you have a gauge – so cook, whisking occasionally, until thick (about 30 minutes). Once thick, remove from grill and stir in parmesan, herbs, butter and milk. Add more salt and pepper to taste. Replace cover and keep warm until ready to serve.
Grill mushrooms until dark and soft and beginning to release their juices.
On each plate serve herbed polenta with a portion of mushrooms on top. Sprinkle with more parmesan, herbs, and a sprinkle of coarse salt and fresh pepper.
Ingredients (serves 4)
¾ c. cornmeal
¼ c. parmesan cheese, grated
¼ c. milk
4 Tbs. chopped fresh herbs
2 Tbs. unsalted butter
2 pounds fresh, whole mushrooms
coarse salt and fresh ground pepper