Grilled Balsamic Portobello Mushrooms with Soft Polenta

By Ellan

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

Preparation

Step 1

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.