The search results on our website tell me this will be our fifth recipe with polenta. If you don’t like polenta as much as I do, you can always put this amazing mushroom/veggie dish over something else – or eat it on its own.
Mushrooms and Veggies over Grilled Polenta
For the Polenta 1-1 1/2 Tbsp. coarse salt 1 2/3 cups polenta or course cornmeal 1 Tbsp. extra-virgin olive oil
Put salt into 7 cups cold water in a medium heavy pot. Add polenta and whisk in. Bring to a boil over high heat, stirring often. Add olive oil, then reduce heat to medium and continue cooking, stirring often with a wooden spoon until polenta thickens and pulls away slightly from bottom and sides of pot, or between 20-40 minutes – depending on grind.
Pour into a wet glass baking dish and cool. Cut into pieces with a wet knife. Grill on a very hot, dry grill or sear in a nonstick skillet until golden brown.
Mushrooms and Veggies 6-8 oz. shiitake or other mushrooms, stems removed and chopped 1 medium onion, chopped 1 medium zucchini, chopped 1 handful cauliflower, cut into small pieces 1 brat (we used our own mushroom onion brat from the farm!) 2-1/2 Tbsp olive oil
Saute onion in hot oil (2 Tbsp) until translucent and slightly browned, about 10 minutes. Then add mushrooms, zucchini, and cauliflower and cover, stirring every few minutes. Cook until veggies are tender. In another pan fry brats in remaining oil until browned. Remove from heat and slice.
Add together veggie and mushroom mixture and brats. Spoon on top of polenta and add grated Parmesan cheese, and enjoy!
