balsamic mushrooms and grilled polenta
The trick to perfectly grilled polenta squares is to prepare the polenta in advance. I cook it for 8 minutes in a saucepan until it thickens, according to the instructions on the packet, and then spread it out on a greased baking tray, and bake it in an oven pre-heated to 180C/350F for 20 minutes, or until the top forms a crust.
I then take it out and slice it into even squares, allowing it to cool before removing the squares. I then remove them, and brush each one with olive oil ready to be grilled.
Makes: 12 polenta squares
2 garlic cloves, chopped
6 portobello mushrooms, stems removed and caps halved
2 tbsp chopped flat-leaf parsley
1 tsp chopped thyme
1/3 cup balsamic vinegar
1/4 cup extra-virgin olive oil, plus more for brushing the polenta squares
Himalayan salt and ground black pepper, to season
Polenta, cut into 12 squares
2 cups rocket, washed and drained
Parmigiano-Reggiano, to garnish
Combine the garlic, mushrooms, herbs, vinegar and olive oil in a large bowl and season with Himalayan salt and freshly ground pepper. Toss and let it stand at room temperature for an hour.
Pre-heat the oven to grill.
Brush the polenta squares with some olive oil, and grill until browned – about 8 minutes each side. Meanwhile, place the mushrooms on a tray in a cooler part of the grill and cook until tender (about 10 minutes), turning frequently to avoid burning.
Place the rocket on a plate, and top with the polenta slices. Spoon the mushrooms on top of the polenta and garnish with Parmigiano-Reggiano. If you feel in the mood for a pizza-type slice, add some more cheese on top and place under the grill until the cheese has melted.
Andy’s Sugar Safe® Tips
Before serving, drizzle with your favourite nut/seed/olive oil to add to the macronutrient (protein/carbohydrate/fat) density.