Portabella Mushrooms With Polenta And Balsamic Vinegar

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 teaspoons extra virgin olive oil
• 1 cup non-instant polenta or 1 cup cornmeal
• 4 cups boiling water
• 1 garlic clove, minced
• 1/4 cup chopped flat leaf parsley
• 1 teaspoon crumbled fresh thyme leaves or 1/4 teaspoon dried thyme
• 1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary
• salt & freshly ground black pepper, to taste
• 1/4 cup grated parmigiano-reggiano cheese
• 4 large portabella mushrooms, stems removed
• nonstick cooking spray or oil
• good quality balsamic vinegar

Recipe

• 1 preheat oven to 350 degrees.
• 2 in deep, heavy pot, combine olive oil and polenta.
• 3 cook over med-high heat, stirring, until polenta smells toasty, about 2 minutes.
• 4 remove pot from heat.
• 5 add boiling water carefully, as this will splatter if you add it too quickly.
• 6 stir until the polenta is smooth.
• 7 stir in garlic, parsley, thyme, rosemary, salt and pepper.
• 8 bake polenta, uncovered 20 minutes.
• 9 stir it well then bake for an additional 20 minutes, or until the polenta is creamy.
• 10 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.
• 11 divide the polenta among 4 dinner-size plates.
• 12 sprinkle each with a quarter of the cheese.
• 13 top each serving of polenta with a sliced mushroom, fanning the pieces.
• 14 drizzle balsamic vinegar over the mushroom and polenta.
• 15 serve immediately.