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updated: 8/15/2012 1:46 PM

Grilled Polenta and Portobello Stacks

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  • Grilled Portobello Stacks are a good way to use the grill to enhance the flavors of both portobello mushrooms and polenta.

      Grilled Portobello Stacks are a good way to use the grill to enhance the flavors of both portobello mushrooms and polenta.
    Courtesy of The Pampered Chef

 

4 cups milk

3 tablespoons Garlic & Herb Rub (see note)

1 and 1/3 cups yellow cornmeal

2 ounces smoked mozzarella cheese, shredded

2 tablespoons butter

Dressing and vegetables

cup fresh lemon juice (2-3 lemons)

1 cup finely chopped fresh basil leaves plus 12 whole basil leaves, divided

1 garlic clove, pressed

4 tablespoons olive oil, divided

6 medium portobello mushroom caps, gills removed

2 medium heirloom tomatoes, sliced inch thick

teaspoon each salt and coarsely ground black pepper

4 ounces smoked mozzarella cheese, shredded

For polenta: Line bottom and sides of medium sheet pan with plastic wrap; set aside.

Bring milk and rub to a simmer over medium heat in covered sauce pan. Slowly add cornmeal, whisking constantly until incorporated. Stir polenta until mixture is thickened. Cook, uncovered, 10-15 minutes or until polenta starts to pull away from sides of the pot, stirring occasionally. Remove pan from heat; stir in cheese and butter. Pour polenta into prepared pan and spread polenta in an even layer. Cover with plastic wrap; refrigerate 2 hours or overnight.

Prepare grill for direct cooking over medium-high heat.

For dressing: Combine lemon juice, chopped basil, pressed garlic and 2 tablespoons of the oil in small bowl. Whisk until blended and set aside.

To cook: Transfer polenta to a large cutting board and cut into 12 rectangles. Brush polenta planks, mushrooms and tomatoes with remaining 2 tablespoons oil; sprinkle with salt and black pepper. Place polenta on grate of grill and cook, covered, 8-10 minutes or until grill marks appear, turning once.

As polenta is grilling, add mushrooms and tomatoes to grate. Grill, covered, 6-8 minutes or until grill marks appear and mushrooms are tender, turning occasionally. Remove polenta and vegetables from grill.

To assemble stacks: Top each of six of the polenta rectangles with one mushroom, one basil leaf and half of the cheese. Top cheese with remaining polenta rectangles and basil leaves. Top with tomato slices; sprinkle with remaining cheese. Carefully transfer stacks to grill. Grill, covered, 1-2 minutes or until cheese melts. Remove stacks from grill and place on serving plates; drizzle with dressing.

Serves six.

Cook's notes: If desired, 1 tablespoon onion powder, 2 teaspoons garlic powder, 1 teaspoon each dried rosemary and salt, and teaspoon coarsely ground black pepper can be substituted for the garlic and herb rub.

Nutrition values per serving: 450 calories, 24 g fat (10 g saturated), 42 g carbohydrates, 3 g fiber, 16 g protein, 50 mg cholesterol, 880 mg sodium

"Great Grilling Recipes" by The Pampered Chef (2012)

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