Grilled Polenta with Creamy Mushroom and Tarragon Sauce

Golden slices of firm Grilled Polenta form the base of this elegant vegetarian dish, topped with a creamy Mushroom and Tarragon sauce enriched with white wine and cream. Finished with a garnish of Tomato Concassé and a delicate sprig of Tarragon, it’s a modern, beautifully plated dish ideal for an elevated starter or a light main course.

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Keyword: Polenta, Mushrooms, Cream, Tarragon

Category: Appetisers

Course: Appetizers, Hot

Cuisine: Italian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Servings

Calories: 829kcal

Author: MJF

Cost: £6.00

Equipment

1 Cutting Board and Cooks Knife
1 Grill Pan or Barbecue
1 Sauter Pan and Wooden Spoon

Ingredients

For the Polenta Base

500 g Polenta cooked and cooled, 2½ Cups, firm cooked polenta
2 Tbsp Olive Oil For brushing and grilling
½ Tsp Sea Salt to taste

For the Creamy Mushroom and Tarragon Sauce

2 Tbsp Butter 30g
1 Tbsp Olive Oil 15ml
1 each Shallot finely chopped
2 Cloves Garlic minced
300 g Button Mushrooms sliced, 3 Cups
100 ml Dry White Wine ⅓ Cup
200 ml Double Cream ¾ Cup
1 Tbsp Fresh Tarragon Finely Chopped, or 1 Tsp Dried
½ Tsp Sea Salt to taste
¼ Tsp Black Pepper freshly ground, to taste

For Garnish

1 each Tomato peeled, seeded and diced (Concassé) | medium
4 Sprigs Fresh Tarragon for decoration

Instructions

Prepare the Polenta

Cut the cooked polenta into rectangular or square slices approx. 2 cm thick.
Lightly brush each slice with olive oil and season with salt.
Heat a grill pan or BBQ to medium-high. Grill the polenta until golden and criss-cross marked – about 3–4 minutes per side. Keep warm.

Make the Mushroom and Tarragon Sauce

In a sauté pan, heat the butter and olive oil over medium heat.
Sauté the shallots and garlic for 2 minutes until fragrant.
Add the mushrooms and cook for 5–6 minutes until softened and lightly coloured.
Deglaze with white wine and simmer until reduced by half.
Stir in the double cream, tarragon, salt, and pepper. Reduce heat and simmer gently for 5 minutes until thickened.
Prepare the tomato concassé
Score the tomato skin with a small cross and blanch in boiling water for 10 seconds.
Transfer to iced water, then peel, deseed, and dice finely.

Presentation

Place one grilled polenta slice at the centre of each warm plate.
Spoon the creamy mushroom and tarragon sauce generously over the polenta.
Top with a neat mound of tomato concassé and finish with a fresh tarragon sprig.
Serve immediately with a drizzle of good olive oil or a sprinkle of sea salt flakes for contrast.

Nutrition

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Grilled Polenta with Creamy Mushroom and Tarragon Sauce