I started my wine journey with Pinot Noir so it will always hold a special place in my heart. I first learned about American Pinot Noir by reading “Wine for Dummies”. I then went to my first wine tasting, Robert Mondavi, and it was there that I really fell in love with Pinot Noir wines. I became passionate about the different regions known for making great Pinots: from the Russian River Valley in California to the Willamette Valley in Oregon to the hills of the Burgundy region of France. I love Pinot Noir!
This dish offers a great opportunity to try two great but very different Pinot Noir wine regions: the Willamette Valley in Oregon and the Russian River Valley in California. Pinot Noir and mushrooms are a match made in heaven so you really can’t go wrong. Try out both and let me know what you think in the comments below! To learn more, check out my Pinot Noir pairing page.
Grilled Polenta and Mushrooms
Ingredients
- 1 pound mixed mushrooms, coarsely chopped (baby Bellas, shitake, oyster, etc.)
- 1 scallion, finely chopped
- 1/8 teaspoon red pepper flakes
- ½ teaspoon Herbs de Provence
- 2 tablespoons extra-virgin olive oil
- ¼ cup white wine
- Kosher salt & Pepper to taste
- a Quality packaged tube of polenta (I like Ancient Harvest)
- 1 teaspoon fresh lemon juice
- 1 tablespoon butter
- ½ cup fresh Parmesan cheese
- Fresh basil for garnish
Directions
- Step 1 Heat grill to medium-high
- Step 2 For the mushrooms, heat olive oil in a sauté pan. Add mushrooms and scallion to the pan. Stir to combine with the olive oil then lower heat to medium and leave alone for approximately 2 minutes to let the mushrooms cook.
- Step 3 Stir the mushrooms and continue to cook for another 2-4 minutes until they are evenly brown. Stir in the red pepper flakes & Herbs de Provence. Cook for another minute then add the wine. Cook for approximately 1 minute until much of the wine is absorbed. Remove from heat and finish with a squeeze of lemon, pinch of salt & pepper, and the butter. Set aside.
- Step 4 For the polenta, slice half of the tube into ½ inch pieces. Dry well with paper towels. Brush with olive oil on both sides and season with salt and pepper.
- Step 5 Place polenta on a clean, hot grill. Grill for approximately 5-6 minutes per side or until you see nice grill marks. Remove from grill and place on serving platter or board. Spoon approximately 1 – 2 tablespoon of mushroom mixture over each polenta slice. Finish with a drizzle of olive oil, a sprinkle of parmesan cheese and garnish with fresh basil.
