Creamy Polenta with Grilled Mushrooms
This Creamy Polenta with Grilled Mushrooms recipe is a savory, plant-based dish featuring smoky grilled mushrooms marinated in a flavorful blend of sake, mirin, and soy sauce. Perfect for a cozy dinner, this recipe provides a creamy texture from coconut milk and a touch of spice with chili crisp oil.
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.