Polenta Medallions
By: Anonymous
Published: Thursday, March 4, 2010 - 3:25am

Ingredients




1 tablespoon olive oil
2 tablespoons seeded and finely chopped jalapeno pepper
1 tablespoon sweet red pepper, chopped
1 tablespoon finely chopped shallot
1 teaspoon minced garlic
2 cups portobello mushroom
1 cup cornmeal
4 cups water
1 juice of halved lemon
1 tablespoon dill
salt
black pepper

Preparation

1 Heat oil in a large saucepan over medium high heat. 2 Add jalapeno, red pepper, shallots and garlic and stir for 1-2 minutes, until slightly softened and aromatic. 3 Add mushrooms and salt, and, stirring often, cook for 2-3 minutes or until mushrooms are softened and begin to release their liquid. 4 Add 4 cups of water, cover saucepan, and bring to a boil. 5 Gradually add cornmeal, whisking vigorously to get rid of lumps. Reduce heat to low. 6 Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 15 - 20 minutes. 7 Add lemon juice and dill and stir to distribute well. 8 Remove saucepan from heat and let polenta cool slightly, then spoon in a long rectangle onto a double layer of plastic wrap. Wrap excess plastic wrap around polenta so it is completely encased. Then, using your hands, shape polenta into a fat log, eliminating air bubbles as you shape and roll. Wrap log in aluminum foil and chill in refrigerator at least 3 hours or overnight. 9 Prepare grill and preheat to medium. Oil grill rack. Cut polenta into 1-inch thick medallions. Brush with remaining olive oil and grill until golden and heated through, about 5 minutes per side. 10 Serves 6 as a side dish.