This is a delicious recipe for a Mushroom Polenta Grill. It is a nice substantial vegetarian dish and will serve 4 People in total. If you are a committed carnivore please don't feel left out, why not give this recipe a try!
Ingredients
9 oz block ready-made Polenta
4 Large Portobello Mushrooms
2 1/4 oz butter
1 Garlic Clove, crushed
1 tbsp chopped fresh Parsley
1 tbsp snipped fresh Chives
4 very fresh Eggs
3 1/2 oz baby spinach leaves
Salt and Pepper
Parmesan cheese shavings
Method
1. Pre-heat your grill to high.
2. Cut the Polenta into 8 slices and arrange them on a foil lined grill rack with the Mushrooms.
3. Melt the butter in a small pan with the crushed Garlic. Stir in the Parsley and the Chives.
4. Brush the Mushrooms and Polenta with the herb butter and season to taste with Salt and Pepper.
5. Cook under the pre-heated grill for 6 - 8 minutes, turning once, until the Polenta is golden brown and the Mushrooms are tender.
6. Bring a pan of water up to just under boiling point. Break the Eggs carefully into the water when it is hot enough to poach them.
7. Poach the Eggs for around 3 minutes, until they are just set and then gently lift them out with a slotted spoon.
8. Place two slices of Polenta on each plate and place some of the spinach leaves on top.
9. Place a Mushroom on top of the Spinach leaves, then top with a poached egg and spoon over any remaining herb butter.
10. Sprinkle with Parmesan shavings and garnish with Chives.
Ingredients
9 oz block ready-made Polenta
4 Large Portobello Mushrooms
2 1/4 oz butter
1 Garlic Clove, crushed
1 tbsp chopped fresh Parsley
1 tbsp snipped fresh Chives
4 very fresh Eggs
3 1/2 oz baby spinach leaves
Salt and Pepper
Parmesan cheese shavings
Method
1. Pre-heat your grill to high.
2. Cut the Polenta into 8 slices and arrange them on a foil lined grill rack with the Mushrooms.
3. Melt the butter in a small pan with the crushed Garlic. Stir in the Parsley and the Chives.
4. Brush the Mushrooms and Polenta with the herb butter and season to taste with Salt and Pepper.
5. Cook under the pre-heated grill for 6 - 8 minutes, turning once, until the Polenta is golden brown and the Mushrooms are tender.
6. Bring a pan of water up to just under boiling point. Break the Eggs carefully into the water when it is hot enough to poach them.
7. Poach the Eggs for around 3 minutes, until they are just set and then gently lift them out with a slotted spoon.
8. Place two slices of Polenta on each plate and place some of the spinach leaves on top.
9. Place a Mushroom on top of the Spinach leaves, then top with a poached egg and spoon over any remaining herb butter.
10. Sprinkle with Parmesan shavings and garnish with Chives.
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