Grilled Polenta with Mushrooms
Flavoured with Gruyère cheese and topped with a savoury mixture of mushrooms, walnuts and herbs, this is a sophisticated appetizer worth trying.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.besthealthmag.ca.
Ingredients
- 2 1/2 cups reduced-sodium vegetable broth
- 1 cup instant polenta
- 1/2 cup Gruyère cheese (grated)
- 1 oz dried porcini mushrooms
- 2 tbsp olive oil (divided)
- 1/2 lb cremini or button mushrooms (sliced)
- 3 tbsp dry sherry
- 2 tbsp fresh flat-leaf parsley (chopped, plus extra to garnish)
- 2 tsp fresh rosemary (chopped)
- 1/3 cup walnuts (finely chopped)
- Salt and pepper
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