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# Grilled Polenta with Portabella Mushrooms
- URL: https://www.foodconsumer.org/grilled_polenta_with_portabella_mushrooms_0224110727/
- Published: 2011-02-24T20:27:00.000Z
- Updated: 2026-09-22T15:54:50.000Z
- Description: Polenta simmers with vegetable broth until thick, chills at least two hours, then grills in wedges alongside portabella mushrooms marinated in soy sauce, balsamic vinegar, red wine and garlic. Serves four, and the polenta can be made two days ahead.
- Author: Food Consumer
- Tags: Barbecue and Picnic Basket, Recipes & Dining, #vivvo-import

*Serves 4*

Polenta, which is coarsely ground cornmeal, has long been a staple grain in northern Italy. It cooks easily and is delicious grilled with vegetables, like the portabella mushrooms in this recipe.

**Preparation time:** 25 minutes  
**Chilling time:** 2 hours  
**Grilling time:** 15 minutes

**Ingredients:**

- 1/2 cup polenta (coarsely ground cornmeal)
- 1 15-ounce can Swanson's Vegetable Broth or 2 cups vegetable stock
- 1/2 cup water
- 4 large portabella mushrooms
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine
- 2 garlic cloves, crushed
- 1 roasted red pepper, cut into thin strips for garnish (optional)

**Instructions:**

1. Combine the polenta, vegetable broth, and the 1/2 cup of water in a saucepan. Bring to a simmer and cook, stirring frequently, until very thick, 15 to 20 minutes. Pour into a 9- x 9-inch baking dish and chill completely (at least 2 hours). To grill, cut into wedges, brush or spray lightly with olive oil, and cook over medium-hot coals until nicely browned.
2. Clean the mushrooms and remove the stems.
3. Prepare the marinade by stirring the remaining ingredients together in a large bowl.
4. Place the mushrooms upside down in the marinade and let stand 10 to 15 minutes. Turn right side up and grill over medium-hot coals about 5 minutes. Turn and pour some of the marinade into each of the cavities. Grill until mushrooms can be pierced with a skewer, about 5 minutes longer.
5. Serve with grilled polenta. Garnish with roasted red pepper strips, if desired.

**Tips:**

- The polenta may be prepared up to two days in advance. Simply cover and refrigerate until ready to grill.
- The polenta and mushrooms may be broiled in the oven instead of grilled.
- Many other vegetables are delicious grilled as well. Grilled zucchini, eggplant, sweet potatoes, peppers, or asparagus would make great accompaniments.

**Nutrition information per serving:** 141 calories; 4 g protein; 20 g carbohydrates; 3 g fat; 308 mg sodium; 0 mg cholesterol

*Originally published on PCRM.org and republished with permission*