Portabella Mushrooms With Polenta and Balsamic Vinegar

Recipe by Mysterygirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In deep, heavy pot, combine olive oil and polenta.
  • Cook over med-high heat, stirring, until polenta smells toasty, about 2 minutes.
  • Remove pot from heat.
  • Add boiling water carefully, as this will splatter if you add it too quickly.
  • Stir until the polenta is smooth.
  • Stir in garlic, parsley, thyme, rosemary, salt and pepper.
  • Bake polenta, uncovered 20 minutes.
  • Stir it well then bake for an additional 20 minutes, or until the polenta is creamy.
  • While polenta cooks, lightly spray the mushroom caps, sprinkle with salt and grill, underside (gills) down, on a very hot grill or in heavy cast iron pan, about 4 minutes per side or until tender.
  • Divide the polenta among 4 dinner-size plates.
  • Sprinkle each with a quarter of the cheese.
  • Top each serving of polenta with a sliced mushroom, fanning the pieces.
  • Drizzle balsamic vinegar over the mushroom and polenta.
  • Serve immediately.
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