Grilled Polenta with Wild Mushrooms, Bacon, and Thyme

When did you last eat grilled polenta? It was fashionable for a few years, then disappeared, which was a pity, because it makes a great base for so many toppings, and for those with gluten intolerances, it makes a good substitute for bruschetta. Tastes good with a dollop of fat-free Greek yogurt.

The Essential Low Fat Cookbook by Antony Worrall Thompson (Kyle Books, 2012)

Grilled Polenta with Wild Mushrooms, Bacon, and Thyme

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    Ingredients

    8 ounces instant dried polenta 4 sprigs thyme
    Spray of olive oil 3 cloves garlic, peeled and mashed to a paste with a little sea salt
    1 tablespoon olive oil 8 ounces mixed wild mushrooms
    2 slices Canadian bacon, fat removed, cut into small strips 1 tablespoon snipped chives
    2 shallots, finely chopped 4 cups stock (vegetable or chicken)

    directions

    Total:
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    • 1

      Bring the stock to a boil, in a saucepan, then pour in the polenta in a slow, steady trickle while you stir vigorously with a wooden spoon. Cook over medium heat until the polenta starts to come away from the sides of the saucepan, about 5 minutes. Season generously.

    • 2

      Pour the polenta onto a lightly oil-sprayed, nonstick, shallow baking pan, and spread it with the back of a wet spoon or offset spatula until smooth and about 1 inch thick. Leave to cool and thicken.

    • 3

      When the polenta has cooled, cut it into rectangles. (You may have more polenta than you need, but the leftovers can be cut into croutons for soup.) Lightly spray a nonstick grill pan with oil and heat over medium heat until very hot. Cook the polenta rectangles until nicely marked on both sides, about 4 minutes.

    • 4

      Meanwhile, heat the olive oil in a nonstick frying pan, add the bacon and cook for 3 minutes. Add the shallots, thyme, and garlic, and stir to combine.

    • 5

      Increase the heat, and stir in the mushrooms, then fry fiercely for about 2 minutes, stirring continuously. Season, then add the chives and spoon on top of the grilled polenta. Serve very hot.

    notes

    Got a problem finding wild mushrooms? Never fear, just buy field or oyster mushrooms, slice them up, and cook in the same way.30 fl oz vegetable or chicken stock.

    nutritional information

    Calories:
    278
    Fiber:
    0.9 g
    Fat:
    6 g
    Saturated Fat:
    1.4 g
    Added Sugars:
    1.3 g
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