Ingredients
-
2
-
1
-
4
-
1
-
1/4
-
1
-
1
-
-
1/4
-
4
-
-
-
-
-
Directions
Portabella Mushrooms With Polenta and Balsamic Vinegar, My husband and I had an appetizer like this on our anniversary a couple of years ago at Table Rock Lake in the Ozarks It was so yummy that I had to find a recipe to recreate it I couldn’t find the exact recipe so here is the modified version of a couple of recipes that I came up with , Delicious! I halved the recipe and ate the whole thing! used regular cornmeal Mmmm, the perfect lunch I gave my husband and daughter a bite, and they both said mmmmmm! Thanks!, My husband and I had an appetizer like this on our anniversary a couple of years ago at Table Rock Lake in the Ozarks It was so yummy that I had to find a recipe to recreate it I couldn’t find the exact recipe so here is the modified version of a couple of recipes that I came up with
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Steps
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1
Done
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Preheat Oven to 350 Degrees. |
|
2
Done
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in Deep, Heavy Pot, Combine Olive Oil and Polenta. |
|
3
Done
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Cook Over Med-High Heat, Stirring, Until Polenta Smells Toasty, About 2 Minutes. |
|
4
Done
|
Remove Pot from Heat. |
|
5
Done
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Add Boiling Water Carefully, as This Will Splatter If You Add It Too Quickly. |
|
6
Done
|
Stir Until the Polenta Is Smooth. |
|
7
Done
|
Stir in Garlic, Parsley, Thyme, Rosemary, Salt and Pepper. |
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8
Done
|
Bake Polenta, Uncovered 20 Minutes. |
|
9
Done
|
Stir It Well Then Bake For an Additional 20 Minutes, or Until the Polenta Is Creamy. |
|
10
Done
|
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. |
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11
Done
|
Divide the Polenta Among 4 Dinner-Size Plates. |
|
12
Done
|
Sprinkle Each With a Quarter of the Cheese. |
|
13
Done
|
Top Each Serving of Polenta With a Sliced Mushroom, Fanning the Pieces. |
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14
Done
|
Drizzle Balsamic Vinegar Over the Mushroom and Polenta. |
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15
Done
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Serve Immediately. |
