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Grilled Polenta with Morel Vinaigrette Recipe

Grilled Polenta with Morel Vinaigrette

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on November 24, 2008

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    I just saw Bobby make this on one of his Thanksgiving shows. I've tried it twice so far (i always 'road test' before serving to a crowd and I agree with other reviewers that 8 cups stock is too "chickeny." I 've settled on 5 cups stock to 3 cups water for the perfect flavor for me. Note on the vinaigrette recipe---it's an ounce of morels, not a pound! If you watch the show it doesn't even look like he used a whole ounce---looks like he used about .7 ounces (he bought 2 packages of .35oz dried morels. I used an ounce of morels but the vinaigrette was too thick--not like his on the show, so i'll cut back when i make it on thanksgiving. Do not skip sprinkling the finished dish with parsely and fresh parmegiano--it really does make a difference. BTW, not sure why this rated as an intermediate recipe--this is really easy to make and you'll look like a rock star.

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  • on November 16, 2007

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    OMG This is so delicious! My Mom made this as a side dish to go with some Halibut . I couldn't stop eating it!! I'm going to make it to go with our Thanksgiving dinner. I can't wait!
    Bobby, you've done it again! Thanks.

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  • on May 09, 2006

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    this recipe looked great, and i decided to follow rachael's suggestions using less water and stock...GREAT SUGGESTIONS! it turned out great.

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  • on May 03, 2006

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    I would recommend using 1/2 water and 1/2 chicken stock for the polenta, as mine tasted a little too much like the stock. This recipe was very delicious, although no amount of oil could save the polenta from sticking to the grill! I also made twice the amount of vinaigrette and marinated some shish kabob meat in it, which made a great pairing.

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  • on December 07, 2005

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    These cakes just became a new staple in our household. The vinaigrette really offsets the cheesy polenta. Great!

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  • on November 26, 2004

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    Thanks Kathryn for getting the morel recipe. I will prepare today and post my review later tonight.

    Amazing what perseverance can accomplished. The life of a cook.

    Happy Post-Thanksgiving!

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  • on November 23, 2004

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    I called food network and got us all hooked up. In the search box put; GL1B13, hit go and wa-la. I hope you enjoy as much as I will.

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  • on November 21, 2004

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    FWIW... from another recipe on another website:

    Ingredients
    For the morel vinaigrette:

    6 tbsp olive oil
    1 shallot, finely chopped
    ? garlic clove, crushed
    15g/?oz dried morels, soaked overnight and drained, and finely chopped
    2 tbsp balsamic vinegar
    1 tbsp walnut oil
    1 tbsp chopped fresh chives
    salt and freshly ground black pepper

    Method
    1. To make the vinaigrette: heat 1 tbsp of the olive oil in a frying pan, add the shallot and garlic. Cook for a further minute. Add the morals to the pan and cool for 2-3 minutes.
    2. Remove to a bowl and add the vinegar, blend in both oils, add the chives and season to taste. Keep to one side.

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  • on November 21, 2004

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    Hello!!! Where is the Morel Vinaigrette Recipe?????

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  • on November 20, 2004

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    Yes, can we please get the rest of the recipe?

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