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Grilled polenta with pumpkin and honeyed mushrooms

Starters51 minutes4 people345 calories
1/52/53/54/55/5 (1 votes)
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By Mayra Fernandez Joglar

With this recipe for grilled polenta with pumpkin and honeyed mushrooms we can enjoy the best of autumn in a gluten free dish.

When Ascen taught us to prepare polenta couldn't imagine that he was going to become a essential ingredient at my place. It opened the door to a versatile product suitable for celiacs.

This time I have prepared the grilled polenta accompanied with pumpkin and sweet mushrooms but you already know that it can be prepared with many ingredients and adapt it to your tastes.

The squash and honeyed mushrooms are very easy to make and they will also be used to make other recipes. You can use them with pasta, rice or to make a quinoa couscous.

Grilled polenta with creamy mushrooms and squash

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A vegan and celiac-friendly recipe that you can make in advance.

Grilled polenta with creamy mushrooms and squash
  • Mayra Fernandez Joglar
  • Recipe type: incoming
  • Calories: 345
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the grilled polenta

  • 750 g of water
  • 15 g olive oil
  • 250g instant polenta
  • Oregano
  • Salt and pepper

For the squash and creamy mushrooms

  • 90 g shallots
  • 25 g olive oil
  • 200 g of peeled pumpkin
  • 200 g of mushrooms
  • 50 g of white wine
  • 50 g of water or vegetable broth
  • 1 level teaspoon (brown size) cornstarch
  • Cinnamon
  • Salt and pepper
  • Caramelized sesame (optional)

Preparation

  1. For the grilled polenta:

    We heat the water with the oil and salt for 8 minutes, 100º, speed 1.

  2. We remove the beaker, we program 1 minute, speed 2 and add the polenta with the oregano through the mouth and in the form of rain.

  3. We mix well during 20 seconds, speed 3.

  4. Then we cook for 7 minutes, 100º, speed 3 1/2, turn left.

  5. At the end of the time, we dump into a 27 x 17 cm tray. We quickly smooth the surface and let it cool.

    Take the time to make the squash and creamy mushrooms.

  6. Then we dump the polenta on the work table and cut it into 8 triangles, canes or rectangles as in the photo.

  7. Heat a lightly greased griddle and brown the polenta for about 7 minutes on each side or until it begins to have a nice toasted color.
    Remove and place the pumpkin and sweet mushrooms on top.

  8. For the squash and creamy mushrooms:

    We chop the shallots during 3 seconds, speed 5. We lower the pieces towards the blades. We pour the oil and poach during 8 minutes, 100º, speed 1.

    While we take the opportunity to clean and cut the mushrooms into eighths. We will cut the pumpkin into medium cubes.

  9. Afterwards, we add the vegetables to the glass and continue to fry for 5 minutes, 100º, speed 1, left turn.

  10. We pour the white wine and program 3 minutes, 100º, spoon speed, left turn, no beaker to facilitate the evaporation of the alcohol.

  11. We melt the cornstarch in the water and pour it into the glass. Season and add the cinnamon as well. Let's all cook together for 4 minutes, 100º, spoon speed, turn to the left, with the beaker on.

  12. At the end of the time, we check that the pumpkin is soft and that the ingredients are well linked. We can extend the cooking a couple of minutes more.

    We divide the content among the 8 units of polenta and finish by sprinkling the caramelised sesame or some fresh herbs on top.

Want to know more about grilled polenta with squash and honey mushrooms?

Polenta is just as good as rice. It is not the same to cook it only with water than if we add some aromatic herbs. You can use oregano, dried basil, or even a mixture of Provencal herbs to give it a plus of flavor.

I usually use instant polenta, it is just as versatile as normal but it cooks in less time.

Do not doubt use wine in your recipes. You just have to increase the temperature and remove the beaker for the alcohol to evaporate. This way we get the ingredients to take on a rich flavor.

If you don't want to use it you can substitute wine per broth. In this case, use one that has a good flavor so you will ensure that the pumpkin and mushrooms are tasty.

To flavor this dish I have used the cinnamon give it a special flavor. This spice is widely used in baking and also works well in certain meat dishes. It can be substituted for a little nutmeg or even vanilla.

Both preparations can be done in advance. When serving, heat the squash and mushrooms while you grill the polenta. In a few minutes you will have the dish ready.

For the final touch I have added a little caramelized sesame. Has a crunchy texture and a sweet flavor that I like a lot but you can substitute it for normal or roasted sesame. Also for flax seeds.

More information - Polenta in Thermomix

Adapt this recipe to your Thermomix model


Discover other recipes of: Rice and Pasta, Celiac, Less than 1 hour, Vegans

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