Serves: 4
Total Calories: 451

FOR THE POLENTA:
2 cups whole milk
1 cup coarse-ground yellow cornmeal or polenta
1 teaspoon kosher salt
1/2 teaspoon dried thyme

FOR THE RAGOUT:
8 ounces mixed wild mushrooms (shiitake, portabello, brown and button)
2 tablespoons extra-virgin olive oil, plus more for the mushrooms and polenta
2 cups thinly sliced red onions
1 tablespoon tomato paste
1/2 cup chicken broth
1/4 cup dry vermouth
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
kosher salt
freshly ground black pepper

1/2 cup freshly grated Parmesan cheese or Parmigiano-Reggiano cheese (optional)

TO MAKE THE POLENTA: Line an 8- by 8-inch baking pan with plastic wrap so that the wrap spills over two opposite sides by about 4 inches. In a large heavy saucepan combine the polenta ingredients with 1 cup water and whisk until smooth. Bring the mixture to a boil over high heat. whisking frequently. Reduce heat to low and cook the polenta until tender, about 20 minutes, stirring every 5 minutes or so with a wooden spoon to avoid scorching. Transfer the polenta to the baking pan and smooth the surface with a spatula dipped in water. The polenta should be about 1/2 inch thick. Allow to cool to room temperature. Fold the long ends of the plastic wrap over the top and refrigerate until the polenta is firm, 4 to 24 hours.

TO MAKE THE RAGOUT: Remove and discard the stems from the mushrooms, With a spoon, scrape the black gills from the partabello muchrooms and discard. Wipe all the mushroom caps clean with a damp towel. Generously brush or spray both sides of the caps with olive oil. Grill the mushrooms, cap side up, over Direct Medium heat until tender, turning once and basting with more oil if necessary, halfway through grilling time. The portabello mushrooms will take 12 to 15 minutes and the shiitake, brown, and button mushrooms will take 8 to 10 minutes. Remove from the grill and cut into 1 inch chunks.

In a large sauté pan over medium heat, warm the 2 tablespoons of olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the mushrooms and continue to cook for 2 minutes more. In a small bowl whisk together the tomato paste, chicken broth, and vermouth. Add to the onion and mushroom mixture. Sprinkle with the rosemary and thyme and simmer for 5 minutes, stirring occasionally. Season with salt and pepper. Set aside while you grill the polenta.

Remove the polenta from the baking pan and plastic wrap. Cut into squares or other desired shaped. Brush or spray both sides of the cakes with oil. Grill over Direct High heat until warm and marked on both sides, 8 to 10 minutes, turning once halfway through grilling time.

To serve, gently reheat the ragout and spoon it over the polenta cakes, then sprinkle each serving with some of the cheese, if desired. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 451
Calories from Fat: 139

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