Polenta Medallions

Photo: flickr user benketaro

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

Heat oil in a large saucepan over medium high heat.

Add jalapeno, red pepper, shallots and garlic and stir for 1-2 minutes, until slightly softened and aromatic.

Add mushrooms and salt, and, stirring often, cook for 2-3 minutes or until mushrooms are softened and begin to release their liquid.

Add 4 cups of water, cover saucepan, and bring to a boil.

Gradually add cornmeal, whisking vigorously to get rid of lumps. Reduce heat to low.

Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 15 - 20 minutes.

Add lemon juice and dill and stir to distribute well.

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.

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.

Serves 6 as a side dish.