Grilled Balsamic Portobello Mushrooms with Polenta and Salad

By KDHarmon

Ingredients

• Mushrooms:
• 6 Portobello Caps (ribs removed, stems removed and reserved)
• 1/4 cup Balsamic Vinegar
• 1/2 cup Marjoram (chopped)
• 2 Cloves Garlic (finely grated)
• 1 pinch Red Pepper Flakes
• 1/2 cup Extra-Virgin Olive Oil
• 1 tablespoon Salt
• 1 cup Quick-Cooking Polenta
• 1 tablespoon Honey
• Aged Balsamic Vinegar (to serve)
• 1/4 cup Parsley (chopped)
• Salt and Freshly Ground Black Pepper to serv
• Salad:
• 5 ounces Baby Arugula
• 1 Granny Smith Apple (thinly sliced)
• 1 cup Red Grapes (seedless, cut in half)
• 1 tablespoon Dijon Mustard
• 2 tablespoons Cider Vinegar
• 2 teaspoons Honey
• 1 small Shallot (thinly sliced)
• 1/4 cup Extra-Virgin Olive Oil

Details

Adapted from abc.go.com

Preparation

Step 1

For Mushrooms:
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 the Vinegar, Garlic, half of the Marjoram, Red Pepper Flakes and Olive Oil. Pour this over the Portobellos and let stand for 1 hour.

Meanwhile, preheat grill to medium-high heat.

Place marinated Portobello caps on the grill and cook for 4 minutes on 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, the reserved marinade, Marjoram and Parsley. Toss to combine.

For Polenta:
In a medium-sized 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 as thick as paste. Cover the pan and set it in a warm place.

For Salad:
In a large bowl, whisk together Mustard, Vinegar, Honey, Shallot, Olive Oil, Salt and Pepper until well combined. Add in the baby Arugula and Fruit, and gently toss to combine.

Spoon the Polenta onto the center of a large wooden board (or individual plates), arrange the Mushrooms in the center. Drizzle with aged Balsamic Vinegar. Serve alongside Arugula Salad with Apples and Grapes.