Recipe - Grilled Plantains With Spicy Brown Sugar Glaze

8 cup Milk or water or combination
2 L
1 tablespoon Salt 15 mL
1 teaspoon Freshly ground black pepper
1 mL
2 cup Instant cornmeal for polenta
500 mL
2 tablespoon Unsalted butter OR white
truffle oil
; 25 mL
One fourth cup Olive oil 50 mL
3 Cloves garlic; finely
chopped 3
1 pound Portobello mushrooms; cut or sliced up
500 g
Salt and pepper
Herbs to garnish

Place milk and/or water in a large deep saucepan. Bring to a boil. Add salt
and pepper. Whisk cornmeal in slowly. Cook about 5 minutes. Stir in butter
or truffle oil. Pour polenta into 2 oiled 8" or 9" cake pans. Allow to cool
and refrigerate until ready to use. This can be made ahead and heated just
before serving.

Brush polenta with olive oil and reheat in pan or remove from pan, cut into
wedges, and grill on the barbecue or in a nonstick grill pan until
browned.

Meanwhile, in a large, deep skillet heat olive oil with garlic.

Add mushrooms and cook until wilted and any juices have evaporated. Add
salt and pepper.

To serve, arrange polenta in a serving dish. Top with mushrooms.

Garnish with herbs.

Converted by MC_Buster.

NOTES : Makes 6 to 8