Food Network UK

Grilled polenta with morel vinaigrette

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Ingredients

  • For the morel vinaigrette:

  • 65ml aged sherry vinegar
  • 1 small shallot, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp walnut oil
  • 185ml pure olive oil
  • Salt and freshly ground pepper
  • 450g morel mushrooms, washed thoroughly and dried

  • For the polenta:

  • Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more Butter , for greasing pan
  • 2L chicken stock or water
  • 200g polenta
  • 2 tsps coarse salt
  • 100g fresh or frozen sweetcorn kernels
  • 100g freshly Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan
  • 2 tbsps finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh parsley leaves, plus more for garnish
  • 65ml olive oil
  • Salt and freshly ground pepper
  • Morel vinaigrette, recipe follows
  • Special Equipment: 5cm circle cutter

Use imperial measurements

Method

How to make Grilled polenta with morel vinaigrette

For the polenta:
1) Generously Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter a large shallow baking dish and set aside.

2) In a large saucepan, bring the chicken stock to a boil. Slowly pour in the polenta and the salt, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisking constantly with a wire Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk . Reduce the heat to low and cook, stirring constantly with a wooden spoon until thickened and smooth, about 20 to 25 minutes.

3) Fold in the corn, parmesan, and parsley. Pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.

4) Preheat the griddle to medium-high.

5) With a 5cm circle cutter, cut the chilled polenta into circles. Brush with olive oil and season with salt and pepper. Griddle on both sides until golden brown.

6) Arrange the polenta on a platter and spoon the vinaigrette over. Sprinkle with Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped parsley.

For the morel vinaigrette:
1) In a blender, Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the walnut oil and 130ml of the olive oil until emulsified. Season with salt and pepper, to taste. Pour into a medium bowl and set aside.

2) Heat the remaining 65ml of oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Season with salt and pepper, to taste.

3) Remove the mushrooms from the heat and coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chop them. Fold the mushrooms into the vinaigrette. Spoon the vinaigrette over the grilled polenta.