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Grilled Polenta with Morel Vinaigrette (Bobby Flay) Recipe

Grilled Polenta with Morel Vinaigrette (Bobby Flay) Recipe

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Grilled Polenta with Morel Vinaigrette (Bobby Flay)

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Ingredients:

Serving

butter, for greasing pan
8 cups chicken stock or water
2 cups polenta
2 tsp coarse kosher salt
1 cup fresh or frozen corn kernels
1 cup freshly grated parmesan
2 tbsp finely chopped fresh parsley leaves , plus more for garnish
1/4 cup olive oil
salt and freshly ground pepper
morel vinaigrette, recipe follows

Directions:

Special Equipment: 2-inch circle cutter
Generously butter a large shallow baking dish and set aside. In a large saucepan, bring the chicken stock to a boil. Slowly pour in the polenta and the salt, whisking constantly with a wire whisk. Reduce the heat to low and cook, stirring constantly with a wooden spoon until thickened and smooth, about 20 to 25 minutes. 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.
Preheat the grill to medium-high. With a 2-inch circle cutter, cut the chilled polenta into circles. Brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Arrange the polenta on a platter and spoon the vinaigrette over. Sprinkle with chopped parsley.
Morel Vinaigrette:
1/4 cup aged sherry vinegar
1 small shallot, chopped
1 tablespoon Dijon mustard
1 tablespoon walnut oil
3/4 cup pure olive oil
Salt and freshly ground pepper
1 pound morel mushrooms, washed thoroughly and dried
In a blender, blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the walnut oil and 1/2 cup of the olive oil until emulsified. Season with salt and pepper, to taste. Pour into a medium bowl and set aside.
Heat the remaining 1/4 cup 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. Remove the mushrooms from the heat and coarsely chop them. Fold the mushrooms into the vinaigrette. Spoon the vinaigrette over the grilled polenta.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	314.26 Kcal (1316 kJ)
Calories from fat	124.17 Kcal
		% Daily Value*
Total Fat	13.8g	21%
Cholesterol	18.2mg	6%
Sodium	875.72mg	36%
Potassium	360.57mg	8%
Total Carbs	33.67g	11%
Sugars	5.46g	22%
Dietary Fiber	2.33g	9%
Protein	14.46g	29%
Vitamin C	1.3mg	2%
Vitamin A	1.2mg	39%
Iron	0.2mg	1%
Calcium	177.6mg	18%

Amount Per 100 g
Calories	92.85 Kcal (389 kJ)
Calories from fat	36.69 Kcal
		% Daily Value*
Total Fat	4.08g	21%
Cholesterol	5.38mg	6%
Sodium	258.74mg	36%
Potassium	106.54mg	8%
Total Carbs	9.95g	11%
Sugars	1.61g	22%
Dietary Fiber	0.69g	9%
Protein	4.27g	29%
Vitamin C	0.4mg	2%
Vitamin A	0.3mg	39%
Iron	0.1mg	1%
Calcium	52.5mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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