Ingredients:

  • 2 large portabella mushroom caps
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil, extra virgin
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 4 cups vegetable broth
  • 1 cup polenta, coarse ground
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons butter, unsalted
  • Sea salt and black pepper to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Clean the portabella mushrooms (remove the gills if desired).
  2. In a bowl, combine balsamic vinegar, olive oil, minced garlic, thyme, salt, and pepper to make the balsamic glaze.
  3. Place the portabella caps in the marinade and turn to coat. Let marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
  4. Bring the vegetable broth to a boil in a saucepan.
  5. Whisk in the polenta gradually, ensuring no lumps form.
  6. Reduce heat to low and simmer, stirring frequently, for about 20-25 minutes, or until the polenta is creamy and thickened.
  7. Stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
  8. Preheat grill or skillet to medium-high heat.
  9. Remove the portabella mushrooms from the marinade (reserve the marinade).
  10. Grill or pan-fry the mushrooms for about 5-7 minutes per side, or until tender and slightly browned. Baste the mushrooms with the reserved marinade during the last few minutes of cooking.
  11. Spoon the creamy polenta onto plates.
  12. Top with the grilled portabella mushroom steaks.
  13. Garnish with fresh parsley, if desired.