Portobello Mushroom Steaks With Cheesy Rosemary Polenta

By GuidingVegan

Ingredients

• For the Mushrooms:
• 4 portobello mushrooms caps
• Sea salt or smoked salt for a grilled flavor, to taste
• Pepper, to taste
• Coconut oil, for cooking
• Approximately 1 tablespoon of balsamic vinegar per mushroom
• For the Polenta:
• 2 cups of corn grits (pre-soaked for at least an hour is best)
• 6 cups water
• 4 tablespoons vegan butter
• A sprig of rosemary (do not chop)
• 2 teaspoons salt
• 3 tablespoons nutritional yeast
• For the Garnish:
• Balsamic reduction
• Fresh rosemary sprigs

Details

Servings 1
Adapted from onegreenplanet.org

Preparation

Step 1

In a pot, add 6 cups of water and the cornmeal/grits. Leave to soak for 1-4 hours, for texture.

Bring to a boil and then simmer for 10 minutes, then add a sprig of rosemary. Stir every few minutes to prevent burning on the bottom.

Continue cooking for another 10 minutes or until all the liquid is soaked in.

Heat the grill, stovetop grill or skillet till the oil sizzles, then add the seasoned portobello mushrooms.

Drizzle balsamic vinegar on each mushroom and let it cook for 5-7 minutes.

Flip the Portobellos, drizzle more balsamic and cook until desired (rare, medium, or well-done).

Remove from stovetop and slice at an angle for presentation.

On each plate, smash the polenta into a flat circle shape and then cover with the steaks.