How to make Mushroom Polenta with Grilled Vegetables - Polenta cooked with mushrooms and serve with grilled vegetables.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button mushrooms (बटन मशरूम), Polenta (पोलेंता)
Cuisine : Fusion
Course : Main Course Vegetarian
Mushroom Polenta with Grilled Vegetables Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
For more recipes related to Mushroom Polenta with Grilled Vegetables checkout Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic, Mirchi Mushroom . You can also find more Main Course Vegetarian recipes like Kele Aur Khopre Ki Meeti Sabzi, Karela Andhra Style, Bhee Masala, Ambat Batata.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mushroom Polenta with Grilled Vegetables Recipe
Button mushrooms quartered 8-10
Polenta ¾ cup
Cherry tomatoes halved 7-8
Asparagus cut into 2 inch pieces and blanched 8
Green zucchini cut into strips 1 medium
Eggplant / Brinjal slender, cut into strips 1 medium
Red capsicum cut into strips 1 medium
Olive oil 3 tablespoons
Garlic chopped 2 teaspoons
Onions chopped 2 medium
Vegetable stock 4 cups
Salt to taste
Crushed black peppercorns to taste
Mixed herbs fresh, chopped 1 teaspoon
Method
Step 1
Heat 1 tablespoon olive oil in a non-stick pan. Add garlic and onions and sauté till the onions turn translucent. Add mushrooms, mix and sauté till mushrooms turn golden brown.
Step 2
Add polenta and sauté for 4-5 minutes. Add vegetable stock, salt and crushed peppercorns, stir, cover and cook till the polenta is soft.
Step 3
Add cherry tomatoes and cook for 2-3 minutes. Remove from heat and set aside.
Step 4
Marinate asparagus, zucchini, eggplant and capsicum with salt, crushed peppercorns, mixed herbs and remaining olive oil.
Step 5
Heat a non-stick grill pan. Place the marinated vegetables on it and grill till evenly done.
Step 6
Serve hot with the mushroom polenta.
