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

Mushroom Polenta with Grilled Vegetables
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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 Mixed Vegetable Stew, Ambe Dal, Zhunka, Khatti Arbi.

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.