FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Grilled Polenta With Mushrooms And Toasted Pumpkin Seeds

Photo: Food & Wine

Comments

Add a comment

Ingredients

6 cups chicken stock or canned low-sodium broth

1 1/4 cups polenta (6 ounces)

1/4 cup crumbled roquefort cheese (1 1/2 ounces)

2 tablespoons unsalted butter

2 tablespoons coarsely chopped parsley

salt and freshly ground pepper

1/4 cup raw pumpkin seeds

2 tablespoons unsalted butter

2 shallots, sliced

1 garlic clove, finely chopped

1/2 pound small white mushrooms, stems trimmed

1/2 pound fresh morels or cremini mushrooms, halved if large

1/2 pound chanterelle mushrooms, stems trimmed, halved if large

1 tablespoon sage leaves

1/2 cup dry red wine

1/2 cup chicken stock or canned low-sodium broth

1/2 cup heavy cream

1 tablespoon coarsely chopped parsley

2 tablespoons olive oil

You might also like

Grilled Polenta And Balsamic Mushrooms
Whole Living
Portobello And Polenta Tamales
Food & Wine
Grilled Mushroom "Burgers" On Polenta "Buns"
Rachael Ray
Grilled Mushroom "Burgers" On Polenta "Buns"
Every Day with Rachael Ray
Grilled Polenta And Balsamic Mushrooms
Martha Stewart
Sangria, Polenta And Mushroom Appetizer, Taglia...
Under the Tuscan Gun
Crispy Grilled Polenta Recipe
Food Republic
Grilled Corn Polenta And Lemon Fish
Sprouted Kitchen
Grilled Salad
Whole Living
Grilled Salad
Whole Living