Grilled Polenta Cakes with White Wine Mushrooms

Grilled polenta makes a delicious base for such toppings as sautéed mushrooms, melted blue cheese, and roasted tomatoes.

For the Grilled Polenta Cakes:

3 cups water

1 cup polenta

2 tablespoons grated Parmesan, plus extra for optional garnish

1 tablespoon unsalted butter, plus extra to grease the casserole dish

Kosher salt and freshly ground black pepper

Vegetable oil, for the grates

For the White Wine Mushrooms:

2 tablespoons olive oil

1 pound sliced baby portobello mushrooms

1 clove garlic, minced

1 teaspoon dried thyme leaves

3 tablespoons white wine

2 tablespoons chopped flat-leaf parsley

Kosher salt and freshly ground black pepper

To make the Grilled Polenta Cakes: Bring the water to a boil in a large, heavy pot over high heat. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the mixture thickens and the polenta is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese and butter and stir until melted. Season with the salt and pepper to taste.

Lightly grease a 9- x 9-inch casserole dish with butter. Spoon the polenta into the casserole dish and spread evenly. Refrigerate for at least 2 hours, or until set.

To make the White Wine Mushrooms: In a large skillet over medium-high heat, warm the olive oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the mushrooms, garlic, and thyme. Cook, stirring often, until lightly browned, about 5 minutes. Add the white wine and cook until the wine has evaporated, about 3 more minutes. Stir in the parsley. Season with the salt and pepper to taste. Remove from the heat and cover to keep warm.

To finish the dish: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Cut the chilled polenta into triangles or squares. Place the polenta on the grill. Cook, turning once, until crisp with golden grill marks, about 4 minutes per side.

To serve, top with the cooked mushrooms. Garnish with freshly grated Parmesan cheese if desired.

Serves 6.

Cooking Tip: For grilling, polenta needs to be thick rather than creamy. Don’t be tempted to add more liquid, or you will have a melted mess on your grill!

Do-Ahead: The longer the polenta chills before grilling, the better. I usually make my polenta the night before and store it covered in the refrigerator until ready to grill.