Misto Griglia degli Boscaioli
Region: Italy
Category: Sausage, Grilled Sausage, Mixed
Season: Any
Difficulty: Labor Intensive
This mixed grill is an example of the range of possibilities when  (DennisMGottlieb, GI)LO.jpg)
it comes to mixing meats and vegetables to be grilled. This preparation is a popular one with guests because there is so much variety of taste and texture on each skewer.
[photo: Dennis M. Gottlieb, in Clifford A. Wright, Grill Italian]
Yield: Makes 6 servings
Preparation Time: 2:15 hours
1/2 polenta recipe
Six 10-inch wooden skewers
3/4 pound mild Italian sausages, cut into 12 pieces
12 (about 1/2 pound) white (button or common) mushrooms, brushed clean, stems removed
1 pound pork cutlets, boned, cut into 12 pieces
3 tablespoons fresh rosemary, finely chopped
Salt and freshly ground black pepper
Extra-virgin olive oil for drizzling
1. Prepare the polenta through step 5 in the polenta recipes (see "Needed recipes" link below). Cut into twelve 1-inch cubes.
2. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
3. Skewer 2 pieces of sausage, 2 mushrooms, 2 pieces of pork, and 2 polenta cubes onto each skewer, in that order. Sprinkle with rosemary, add salt and pepper, to taste, and drizzle with olive oil.
4. Place the skewers on the grill and cook, turning occasionally, until the meat is golden brown, the mushrooms dark brown, and the polenta is slightly blackened, 15 to 17 minutes. Serve hot.
Posted: 12/29/2006
Needed Recipes:
Referenced Recipes: