Grilled Balsamic Portobello Mushrooms with Soft Polenta

Grilled Balsamic Portobello Mushrooms with Soft Polenta
Grilled Balsamic Portobello Mushrooms with Soft Polenta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    Portobello caps, ribs removed, stems removed and reserved

  • 1/4

    cup Balsamic Vinegar

  • 1/2

    cup Marjoram (chopped)

  • 2

    garlic cloves (finely grated)

  • 1

    pinch of red pepper flakes

  • 1/2

    cup extra-virgin olive oil

  • 1

    tab. salt

  • 1

    cup quick-cooking Polenta

  • 1

    tab. honey

  • Aged Balsamic vinegar (to serve)

  • 1/4

    cup parsley (chopped)

  • salt and ground black pepper

Directions

Remove the Portobello stems and cut them in half lengthwise. Place the caps and stems in the same baking dish. In a small bowl, mix together vinegar, garlic, half of the margoram, red pepper flakes and olive oil. Pour over mushrooms and marinate for 1 hour. In a med. saucepan, bring 4 cups of water to a boil and add the honey and salt. Then drizzle in the Polenta in a thin stream, whisking constantly until all the Polenta has been incorporated and the mixture is beginning to thicken. Remove the pan from the heat, switch to a wooden spoon, and continue to stir until the Polenta is a thick as paste. Cover the pan and set it in a warm place. Meanwhile, preheat grill to med-high heat. Place marinated Mushrooms on the grill and cook for 4 minutes each each side. Reserve marinade. Remove and set aside until they are cool enough to handle. Cut the mushrooms into 1/4 inch thick strips. In a large bowl, combine the mushrooms, reserved marinade, marjoram and parsley. Toss to combine. Spoon the polenta onto the center of a platter, or individual plates, arrange the mushrooms in the center. Drizzle with aged Balsamic Vinegar. Serve alongside Aruguala Salad with Apples and Grapes.

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