Creamy Polenta with Grilled Mushrooms
This Creamy Polenta with Grilled Mushrooms is such a heart warming dish! Definitely my favorite this time of year! Cozy, packed with so much umami, it will become your new go to mushroom dish! Mushrooms are marinated and grilled to perfection and served with creamy mushroom coconut polenta.
Ingredients:
1/2 lb of maitake mushrooms
4-5 of king oyster ( I used Matsutake mushrooms for this recipe but they are very hard to combine)
Marinade
1/2 cup sake
1/3 cup mirin
1/2 cup soy sauce
1 tbsp avocado oil
Polenta ingredients:
3 cups mushroom broth
1 1/2 cups of organic medium ground cornmeal
2 tsp of kosher salt or to taste
1 can coconut milk (15 oz can)
Fresh ground black pepper
Method
Clean the mushrooms. Cut the king oyster mushrooms and maitake in half lengthways and marinade them in the mixture of soy, sake, mirin and avocado oil for at least 30 min.
Cook the mushrooms over a medium high heat on a grill until it’s crispy and golden by turning them over as they get a beautiful char. Set the mushrooms aside once they are done.
Make the polenta meanwhile.
Combine mushroom broth and polenta in a medium sauce pan. Bring it to boil, whisk in the cornmeal constantly to prevent lumps. Continue whisking until the polenta begins to thicken. Add salt.
Reduce heat so that the polenta bubbles slowly.
Add coconut milk. Whisk to combine. Cook stirring occasionally, for about 10 min until the polenta becomes soft and creamy.
When the polenta is complete, turn off the heat and add more salt and pepper to taste. If the polenta becomes too thick, you can stir in a bit of water or coconut milk to loosen it up.
Serve the polenta in a shallow bowl, distribute the mushrooms evenly on each bowl, drizzle the mushrooms with some good quality extra virgin olive oil and chili crisp oil, chopped green onions and enjoy.
