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Grilled Polenta and Balsamic Mushrooms

Recipe photo courtesy of Marcus Nilsson

A main course and a salad in one: polenta, arugula, and portobellos with a warm balsamic sauce.

Source: Martha Stewart Living, October 2007



Cook's Notes

The trick to grilling polenta is to know when to flip it. Wait until the entire piece can be lifted off the grates cleanly with a metal spatula. This way, the crisp surface won't stick to the grill.

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How would you rate this recipe?
  • brieh
    2 FEB, 2011
    Absolutely delicious! I ended up with barely any sauce - maybe 1.5 tablespoons, so I was a bit concerned, but it ended up being fine. The whole thing was sooo flavourful.
  • LadyLuxe1
    29 SEP, 2008
    I make this for dinner regularly and bake it at 400 degrees in the oven instead of using the grill and it turns out great. To simulate the grill I suggest using a baking sheet that is slotted (I think mine is from Nordicware).

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