Grilled Portobellos with Black Garlic Butter, Crispy Polenta and Charred Scallions

Instructions

1. 1

   In a saucepan, bring 720 ml (3 cups) of water to a boil with 4 g (3/4 tsp) of salt. Gradually whisk in the polenta. Cook over low heat for 5 minutes, or according to package directions, until thickened. Stir in 15 ml (1 tbsp) olive oil, the Parmesan cheese, and 2 g (1/2 tsp) smoked paprika.

2. 2

   Pour the cooked polenta into a lined tray or pan, spreading it to about 1.5 cm (1/2 inch) thick. Let it cool for 10 minutes until firm to the touch.

3. 3

   Meanwhile, make the marinade by mixing 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) balsamic vinegar, 30 ml (2 tbsp) olive oil, 2 g (1 tsp) smoked paprika, black pepper, and 15 ml (1 tbsp) lemon juice. Brush the portobellos on both sides with this mixture and let them rest for 10 minutes.

4. 4

   In a small bowl, mash the black garlic with the butter, lemon zest, and a pinch of salt until spreadable. Set aside.

5. 5

   Preheat a gas or charcoal grill to medium-high heat, about 425°F to 450°F (220°C to 230°C).

6. 6

   Cut the firm polenta into 8 rectangles or triangles. Brush them with 15 ml (1 tbsp) olive oil.

7. 7

   Toss the scallions with the remaining 15 ml (1 tbsp) olive oil and a pinch of salt.

8. 8

   Grill the portobellos gill-side down for 4 to 5 minutes. Flip and cook for 3 to 4 minutes more, until tender and grill-marked. During the last minute, spread the black garlic butter over the portobellos so it melts in.

9. 9

   Grill the polenta for 3 to 4 minutes per side until golden and crisp around the edges. Grill the scallions as well for 2 to 3 minutes total, turning them, until charred and tender.

10. 10

    Serve 2 pieces of polenta on each plate, top with a portobello, add the grilled scallions, and finish with chopped parsley. If desired, add an extra pinch of salt or a few more drops of lemon when serving.