I love a home grilled meal that looks and tastes like it was cooked at a fancy restaurant. Better yet, the dish from start to finish takes under thirty minutes! Check out how to create a delicious, home-cooked meal for the family using Bull’s powerful gas grill.
On the menu this week, grilled polenta, portobellini mushrooms, and t-bone steak. Creamy polenta is chilled and cut into large squares and charred on top of the hot Bull BBQ, and topped with melted Teleme cheese. These grilled polenta squares are perfect served alongside grilled portobellini mushrooms and t-bone steak. The mushrooms are marinated with local extra virgin olive oil, fresh thyme leaves, minced garlic, flaky kosher salt, and fresh cracked pepper. Grill the steak on the intense, direct heat of Bull’s powerful BTU’s, and watch the gorgeous grill marks form on the outside, sealing in all the wonderful flavors on the steak. Thinly sliced to serve, this trio of flavors and textures creates one of my favorite culinary trifectas.
Chef’s Notes:
- To save time, I used instant polenta for this recipe. Once cooked, the polenta needs to be formed in a square pan and chilled in the fridge or even freezer for 10 minutes before slicing and placed on top of the hot grill.
- Polenta:
- 1 cup instant polenta
- 4 cups whole milk
- 1 stick butter, cut into cubes
- 1 cup grated parmesan cheese
- Kosher salt and freshly cracked black pepper
- T-bone Steak:
- 2 ea t-bone steak
- 2 sprigs fresh thyme
- Kosher Salt and freshly cracked black pepper
- Extra virgin olive oil
- Portobellini Mushrooms:
- 8 each portobellini mushrooms, stems and gills removed
- 3 sprigs of fresh thyme, leaves only
- 6 cloves garlic, minced
- Kosher Salt and freshly cracked black pepper
- Extra virgin olive oil
- Making the polenta: In a thick bottom pot, add the milk, butter, salt and pepper. Allow the butter to melt and the milk to come to a boil. Now add the polenta. Stir with a whisk and once boiling, reduce to a simmer. Once the polenta thickens, around 10 minutes, turn the heat off and fold in the parmesan cheese, season with salt and pepper.
- Forming into squares: Using a spatula, remove the polenta from the pot and pour into a non-stick square pan. WIth the spatula, evenly spread the polenta out in the pan. Cover with plastic and place into the freezer for 10 minutes. Once cold, cut into large squares, and using the Bull spatula, place the individual polenta squares onto a sheet pan ready to grill.
- Preheating the grill: Turn all 4 burners on to high, close the lid, and allow the grill to preheat for 10 minutes. Using the Bull dual handle monster brush, clean the grill grates removing all residue. Run an oiled rag over the grill grates. This helps avoid the polenta from sticking.
- Grilling the polenta: Place the polenta down onto the hot grill, and do not touch for 5 minutes. This allows grill marks to form and helps avoid the squares from sticking once time to flip. Using the Bull spatula, carefully flip the squares over and grill for another 5 minutes. Turn the heat off, place the Teleme cheese on top, and close the lid, allowing the cheese to melt. Set aside until time to plate.
- Grilling the steaks: Remove the steaks from the fridge 40 minutes prior to grilling. Season with salt, pepper, and evoo. Run the oil into the steak with your hands. Place a sprig of thyme onto each steak. Place the steak down onto the preheated grill and cook until desired doneness. For medium-rare, cook for 5 minutes on each side. Allow the steaks to rest for 5 minutes and slice into thin strips for plating.
- Marinating the mushrooms: In a small bowl, add the oil, garlic, thyme, salt and pepper. Using the Bull basting brush, add a good amount of the marinade on both sides of the mushrooms.
- Grilling the mushrooms: Place the mushrooms down on the hot grill and allow grill marks to form, around 5-6 minutes. Turn the mushrooms over and finish grilling, another 5 minutes. Remove from the grill onto sheet pan until time to use.
- To plate: Place the grilled polenta and melted cheese onto a plate. Add the sliced steak on top of the polenta, and finish by adding the grilled mushrooms on top of the steak. Garnish with fresh thyme and drizzle with your favorite extra virgin olive oil. Enjoy!
♥ Chef Amy
