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Ingredients
- 1 pound sliced baby bella mushrooms
- 2 garlic cloves, coarsely chopped
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 teaspoon coarsely chopped fresh thyme
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper, to taste
- 1/3 cup balsamic vinegar
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1/2 cup low-sodium chicken or vegetable stock
- 12 pieces set polenta, cut into 1-inch-thick rounds
- 2 ounces arugula
- 4 ounces Parmigiano-Reggiano, shaved
Details
Servings 4
Adapted from marthastewart.com
Preparation
Step 1
Toss baby bellas with garlic, herbs, salt, pepper, vinegar, and 1/4 cup oil in a large bowl. Let stand at room temperature, tossing occasionally, for 1 hour.
Transfer baby bellas to a plate. Pour marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 1 minute. Add stock. Raise heat, and bring to a boil. Reduce heat, and simmer until reduced by half, about 10 minutes. Stir in remaining tablespoon oil, and remove from heat.
Preheat grill pan to medium-high. Lightly brush top and bottom of polenta with oil, and place in center of grill. Cook, flipping once, until polenta is marked, crisp, and no longer sticks to grill, 6 to 8 minutes per side. Meanwhile, place baby bellas on cooler part of grill pan, and cook, turning frequently to avoid burning, until tender, about 10 minutes.
Place arugula on a platter, and arrange polenta and baby bellas on top. Drizzle about half the sauce over baby bellas. Top with Parmigiano-Reggiano. Serve immediately with extra sauce on the side.
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