Ingredients:

  • 2 large portobello mushroom caps
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 1/4 cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 4 cups vegetable broth
  • 1 cup polenta (cornmeal)
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. In a large bowl, whisk together olive oil, balsamic vinegar, soy sauce, garlic, thyme, rosemary, salt, and pepper. Add the portobello caps, ensuring they are well coated. Marinate for at least 30 minutes, flipping occasionally.
  2. In a small saucepan, combine balsamic vinegar and brown sugar. Bring to a simmer over medium heat and cook for 8-10 minutes, or until reduced and slightly thickened into a glaze. Set aside.
  3. Bring vegetable broth to a boil in a medium saucepan. Gradually whisk in the polenta to avoid lumps. Reduce heat to low and simmer, stirring frequently, for 20-25 minutes, or until the polenta is creamy and thickened. Stir in Parmesan cheese and butter. Season with salt and pepper to taste. Keep warm.
  4. Heat a large skillet (preferably cast iron) over medium-high heat. Remove portobello caps from the marinade, reserving the marinade. Sear the portobellos for 5-7 minutes per side, or until tender and nicely browned.
  5. Add the reserved marinade to the skillet and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Spoon creamy polenta onto plates. Top with seared portobello steaks. Drizzle with balsamic glaze and pan sauce. Garnish with fresh parsley.