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
For more recipes related to Mushroom Polenta with Grilled Vegetables checkout Shahi Dhingri Matar Paneer, Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic . You can also find more Main Course Vegetarian recipes like Methi Brown Poha Biryani Baked Red Pumpkin Masala Paneer Bhurji Lasagna Paneer Pasanda - SK Khazana
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.
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
