Polenta is one of my favorite comfort foods. Nothing beats a heaping bowl of this peasant food made rich with cream, parmesan or gorgonzola (to name a few!). But when in its cooled and solid form, it's perfect for grilling.
Making polenta can be a long, arduous, and painful process. If you're not careful it will bubble and burst in molten eruptions, so if you want to keep it quick and simple - and your arms free of burn blisters - I recommend using the premade polenta "logs," which can be found in most supermarkets. In our pantry we have a stack of Seattle restaurateur Tom Douglas' wonderful Rub With Love spice rubs. The one I reached for to rub on my polenta was his Exotic Mushroom Rub, which consists of porcini mushrooms, garlic, herbes de Provence, smoked paprika, and a few other tasty ingredients. This rub is fantastic on vegetables, meat and chicken, and was heavenly on grilled polenta.
Grilled Polenta With Exotic Mushroom Rub
Slice polenta into 1/2 inch rounds and generously rub the mushroom blend on both sides.
Drizzle or spray with olive oil and place on a medium-high grill for about 4 minutes on each side.
Remove when slices lose their firmness and feel soft.
Comments
July 27, 2008
Mushroom rub sounds exotic indeed. I love the idea of putting it on grilled polenta! Just yummy.
August 1, 2008
Pardon my ignorance, but what is Polenta? The description looks so yummy that i wanna know what it is.
November 18, 2008
[...] know I’ve talked to you about polenta before, and specifically an exotic mushroom polenta, but before you ask me to apologize for what appears to be blatant redundancy let me just explain [...]