Disney Cruise Line Grilled Portobello Mushrooms and Polenta Palo
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    Grilled Portobello Mushrooms and Polenta Palo



    Grilled Portobello Mushrooms and Polenta
    Recipe from Palo, Disney Cruise Line


    Polenta
    2 cups milk
    cup finely ground cornmeal
    2 tablespoons mascarpone cheese
    2 tablespoons grated Parmesan cheese
    1 tablespoon finely chopped, mixed, fresh herbs (such as rosemary, thyme, and marjoram)
    Salt, to taste
    Freshly ground black pepper, to taste
    1. Heat milk to a simmer in a pan.
    2. Gradually whisk in the cornmeal, and cook over medium heat, stirring, until liquid is absorbed and the consistency is quite thick, about 15 to 20 minutes.
    3. Turn off the heat and add the mascarpone, Parmesan cheese, and chopped herbs.
    4. Add salt and pepper to taste. Cover and keep in a warm place.
    Note: Polenta can be made ahead up to 48 hours in advance and stored in the refrigerator. Gently rewarm over the stove just prior to serving or place in a Crock-Pot on low for 2-4 hours to reheat.

    Shallot Sauce
    3 portobello mushrooms, stems only (caps will be grilled)
    2 cups water
    1 cup white wine
    2 cups shallots, peeled and finely chopped
    1 teaspoon finely chopped garlic
    2 tablespoons butter or olive oil
    1 cup balsamic vinegar (1 tablespoon used in sauce, remaining reduced for Grilled Mushroom Caps)
    1 tablespoon cornstarch, mixed with 2 tablespoons water
    2 cups heavy cream
    Salt, and freshly ground black pepper, to taste
    Parmesan cheese, shaved (for garnish)
    1. Wash the mushrooms and take off the stems. Set caps aside for grilling.
    2. Bring the water to boiling with cup of the white wine in a small saucepan. Add mushroom stems, reduce heat, and simmer for about 10 minutes.
    3. In a separate small saucepan, over medium heat, cook the shallots and garlic in butter until soft in consistency.
    4. Strain the liquid from the mushrooms and add to the shallot mixture.
    5. Add the rest of the wine and 1 tablespoon of the balsamic vinegar.
    6. Add the cornstarch mixture. Cook about 5 minutes. Stir in the cream.
    7. Add salt and pepper to taste. Keep the sauce warmed on the side.
    Note: Sauce can be made up to 48 hours in advance and stored in the refrigerator. To reheat, bring to simmer on a stove top, or microwave on high approximately 2 minutes or until hot.

    Grilled Mushroom Caps
    1. Cut Portobello mushrooms caps in half and season with salt and pepper. Brush with olive oil and grill on both sides over medium-high heat until tender.
    2. While mushrooms are grilling, cook remaining balsamic vinegar in a small saucepan for about 5 minutes, until it thickens enough to coat the back of a spoon.
    To Serve
    1. Place a scoop of Polenta in the center of each plate.
    2. Place a mushroom cap on top. (Mushroom caps can be thickly sliced instead of being served whole.)
    3. Ladle Shallot Sauce over the Grilled Mushrooms and Polenta, then garnish with freshly shaved Parmesan cheese and a drizzle of the balsamic vinegar reduction.
    Note: Mushroom Caps can be made up to 24 hours in advance and stored in the refrigerator. To reheat, rewarm in 300 degree oven for approximately 15-20 minutes or until heated through. Mushrooms will be darker if made ahead.

    Yield: 6 Appetizer Servings


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