Aromatic grilled polenta skewers with shiitake mushrooms, kumquat, and mint

Preparation

1. STEP 1 OF 10

   Bring the water (or broth) to a boil in a pot with a pinch of salt. Gradually pour in the cornmeal, stirring continuously with a whisk.

2. STEP 2 OF 10

   Pour the polenta onto a lightly oiled cutting board or baking tray, leveling it to a thickness of about 1.5/2 cm.

3. STEP 3 OF 10

   Let it cool completely. Once cold, cut the polenta into cubes about 2-3 cm on each side.

4. STEP 4 OF 10

   Heat a grill (or a non-stick pan with a thick bottom). Lightly brush the polenta cubes with extra virgin olive oil and grill them on all sides until the characteristic dark grill marks appear and they become slightly crispy.

5. STEP 5 OF 10

   Place the dried shiitake mushroom slices in a bowl with warm water for at least 20-30 minutes until softened. Drain and gently squeeze out the excess water.

6. STEP 6 OF 10

   In a pan, heat the extra virgin olive oil. Add the chopped garlic (if using) and sauté for a few seconds without burning it.

7. STEP 7 OF 10

   Add the rehydrated shiitake mushrooms and sauté over medium heat for about 5-7 minutes until tender and lightly golden.

8. STEP 8 OF 10

   In a small bowl, mix the apple cider vinegar, chopped mint, honey (or maple syrup), salt, and pepper. Add the sliced kumquats and gently mix.

9. STEP 9 OF 10

   Alternately thread the grilled polenta cubes, cooked shiitake mushrooms, and marinated kumquat halves onto the skewers. Try to create a visually interesting sequence.

10. STEP 10 OF 10

    Arrange the skewers on a serving plate. You can lightly drizzle the skewers with some of the kumquat marinade before serving to enhance the sweet and sour flavor.

General Information

Analysis

Macronutrients (100 gr)