Grilled Polenta with Morel Vinaigrette

Name: Grilled Polenta with Morel Vinaigrette
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 8 servings Butter, for greasing pan; 2 liters chicken stock or water; 2 teaspoons coarse kosher salt; 1 Tbsp Dijon mustard; 237 milliliters fresh or frozen corn kernels; 2 Tbsps finely chopped fresh parsley leaves, plus more for garnish; 454 grams morel mushrooms, washed thoroughly and dried; 59 milliliters olive oil; 177 milliliters pure olive oil; 237 milliliters freshly grated Parmesan; 473 milliliters polenta; 8 servings Salt and freshly ground pepper; 1 small shallot, chopped; 59 milliliters aged sherry vinegar; 1 Tbsp walnut oil

You can never have too many main course recipes, so give Grilled Polenta with Morel Vinaigrette a try. One portion of this dish contains around 17g of protein, 40g of fat, and a total of 612 calories. This recipe serves 8. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of parmesan, parsley leaves, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert. 1 person found this recipe to be flavorful and satisfying. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Watch how to make this recipe.

Special equipment: 2-inch circle cutter

Generously butter a large shallow baking dish and set aside. In a large saucepan, bring the chicken stock to a boil. Slowly pour in the polenta and the salt, whisking constantly with a wire whisk. Reduce the heat to low and cook, stirring constantly with a wooden spoon until thickened and smooth, about 20 to 25 minutes. Fold in the corn, Parmesan, and parsley.

Ingredients you will need

Chicken Stock

Parmesan

Parsley

Polenta

Butter

Corn

Salt

Equipment you will use

Wooden Spoon

Baking Pan

Whisk

Sauce Pan

Pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.

Equipment you will use

Baking Pan

Preheat the grill to medium-high. With a 2-inch circle cutter, cut the chilled polenta into circles.

Ingredients you will need

Polenta

Equipment you will use

Grill

Brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Arrange the polenta on a platter and spoon the vinaigrette over.

Ingredients you will need

Salt And Pepper

Vinaigrette

Olive Oil

Polenta

Equipment you will use

Grill

Sprinkle with chopped parsley.

Ingredients you will need

Parsley

In a blender, blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the walnut oil and 1/2 cup of the olive oil until emulsified. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Walnut Oil