This Creamy Polenta with Grilled Mushrooms is a comforting, flavorful dish that’s perfect for cozy nights in. The creamy polenta pairs beautifully with the rich, umami flavors of grilled mushrooms marinated in a savory blend of sake, mirin, and soy sauce. This dish makes an elegant vegetarian main course or an impressive side for any meal.
Why You’ll Love This Recipe
This dish offers a delightful mix of textures and flavors. The polenta is smooth and creamy, with a touch of coconut milk for richness, while the grilled mushrooms provide a satisfying, earthy bite with a hint of smokiness from the grill. Plus, it’s simple to prepare, with minimal hands-on time, and can be made with readily available ingredients.
Servings: 4
Ingredients
For the Grilled Mushrooms
- 1/2 lb maitake mushrooms
- 4-5 king oyster mushrooms (or substitute with matsutake mushrooms if available)
Marinade:
- 1/2 cup sake
- 1/3 cup mirin
- 1/2 cup soy sauce
- 1 tbsp avocado oil
For the Creamy Polenta
- 3 cups mushroom broth
- 1 1/2 cups organic medium-ground cornmeal
- 2 tsp kosher salt (or to taste)
- 1 can coconut milk (15 oz)
- Fresh ground black pepper, to taste
For Serving
- Extra virgin olive oil
- Chili crisp oil (optional, for a touch of heat)
- Chopped green onions, for garnish
Step-by-Step Instructions
Step 1: Prepare the Mushrooms and Marinade
- Clean the mushrooms thoroughly to remove any dirt. Then, slice the king oyster mushrooms and maitake mushrooms in half lengthwise. This will help them cook evenly and absorb the marinade.
- Make the marinade by combining sake, mirin, soy sauce, and avocado oil in a bowl.
- Marinate the mushrooms: Add the sliced mushrooms to the marinade and let them soak for at least 30 minutes. This will allow the flavors to infuse and add depth to the final dish.
Step 2: Grill the Mushrooms
- Heat the grill to medium-high. If you’re using a grill pan, brush it with a bit of oil to prevent sticking.
- Grill the mushrooms until they are golden and crispy on the edges, turning them over as needed to ensure they cook evenly. This should take about 5-7 minutes per side, depending on the thickness of your mushrooms. The goal is to get a nice char and a slight crispiness on the edges.
- Once the mushrooms are done, set them aside while you prepare the polenta.
Step 3: Make the Creamy Polenta
- Combine the mushroom broth and cornmeal in a medium saucepan. Heat the mixture over medium-high heat, bringing it to a boil.
- Tip: Whisk continuously while adding the cornmeal to prevent lumps from forming.
- As the polenta begins to thicken, add the salt and reduce the heat so it bubbles gently. This slow simmering helps the polenta become soft and creamy.
- Add the coconut milk and whisk to combine. The coconut milk not only enhances the creaminess but also adds a subtle sweetness that balances the savory flavors.
- Cook the polenta for about 10 minutes, stirring occasionally, until it reaches a soft, creamy consistency.
- Season to taste with additional salt and freshly ground black pepper. If the polenta becomes too thick, add a bit of water or extra coconut milk to achieve the desired texture.
Step 4: Assemble and Serve
- Serve the polenta in shallow bowls. This makes a beautiful base to showcase the grilled mushrooms on top.
- Top each bowl with the grilled mushrooms, distributing them evenly for a lovely presentation.
- For an extra touch of flavor, drizzle the mushrooms with a bit of high-quality extra virgin olive oil and a few drops of chili crisp oil for a hint of spice.
- Garnish with chopped green onions to add a pop of color and fresh flavor.
Tips for Perfect Creamy Polenta with Grilled Mushrooms
- Choosing the Right Mushrooms: Maitake and king oyster mushrooms are ideal for this recipe because they have a meaty texture and absorb marinades well. If you can’t find these types, shiitake mushrooms can be a good substitute.
- Marinade Time: Try to marinate the mushrooms for at least 30 minutes, but an hour is even better if you have the time. The longer they marinate, the richer the flavor.
- Preventing Lumps in Polenta: Always whisk the cornmeal into the broth gradually and continuously. This helps to create a smooth, lump-free texture.
- Adjusting Consistency: Polenta thickens as it cools, so if it seems too thick while serving, stir in a bit of extra water or coconut milk.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! The polenta and mushrooms can be prepared in advance and gently reheated on the stove. If the polenta thickens too much, add a bit of water or coconut milk while reheating.
What can I serve with this dish?
This polenta is versatile enough to serve as a main course or a side. Pair it with a simple green salad, roasted vegetables, or a protein of your choice for a well-rounded meal.
Can I use a different type of broth?
Yes, vegetable broth or a light chicken broth can work well if you don’t have mushroom broth on hand. However, mushroom broth will provide the richest flavor and enhance the earthy notes of the mushrooms.
This Creamy Polenta with Grilled Mushrooms is sure to become a new favorite! With its creamy texture, savory flavors, and beautifully grilled mushrooms, it’s a comforting dish that’s both impressive and satisfying. Enjoy!
Creamy Polenta with Grilled Mushrooms
Ingredients
Mushrooms
- ½ lb maitake mushrooms
- 4-5 king oyster mushrooms (optional: use Matsutake mushrooms if available)
Marinade
- ½ cup sake
- ⅓ cup mirin
- ½ cup soy sauce
- 1 tbsp avocado oil
Polenta
- 3 cups mushroom broth
- 1 ½ cups organic medium ground cornmeal
- 2 tsp kosher salt or to taste
- 15 oz coconut milk 1 can
- Fresh ground black pepper to taste
Garnishes
- Extra virgin olive oil for drizzling
- Chili crisp oil for drizzling
- Chopped green onions for garnish
Instructions
Prepare Mushrooms and Marinade
- Clean the mushrooms. Cut the king oyster and maitake mushrooms in half lengthwise.
- In a bowl, mix soy sauce, sake, mirin, and avocado oil to create the marinade. Add the mushrooms, ensuring they are evenly coated, and marinate for at least 30 minutes.
Grill Mushrooms
- Preheat the grill to medium-high heat. Grill the mushrooms until crispy and golden, turning as they char. Set aside once cooked.
Prepare Polenta
- In a medium saucepan, bring mushroom broth to a boil. Gradually whisk in the cornmeal to avoid lumps.
- Add salt, reduce the heat to a low simmer, and cook while stirring occasionally until the mixture thickens.
- Pour in coconut milk, whisking to combine, and continue cooking for about 10 minutes until the polenta is creamy and smooth.
Serve
- Turn off the heat and season with additional salt and pepper to taste. If the polenta is too thick, add a bit of water or coconut milk to adjust the consistency.
- Serve the polenta in shallow bowls, top with grilled mushrooms, and drizzle with olive oil and chili crisp oil. Garnish with chopped green onions.
Notes
- This recipe can be easily adjusted for vegan diets by ensuring all ingredients are plant-based.
- Feel free to experiment with different types of mushrooms for varied flavors.
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