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.
Provided by Mysterygirl
Categories Grains
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In deep, heavy pot, combine olive oil and polenta.
- Cook over med-high heat, stirring, until polenta smells toasty, about 2 minutes.
- Remove pot from heat.
- Add boiling water carefully, as this will splatter if you add it too quickly.
- Stir until the polenta is smooth.
- Stir in garlic, parsley, thyme, rosemary, salt and pepper.
- Bake polenta, uncovered 20 minutes.
- Stir it well then bake for an additional 20 minutes, or until the polenta is creamy.
- 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.
- Divide the polenta among 4 dinner-size plates.
- Sprinkle each with a quarter of the cheese.
- Top each serving of polenta with a sliced mushroom, fanning the pieces.
- Drizzle balsamic vinegar over the mushroom and polenta.
- Serve immediately.
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HR Mamun vai
[email protected]I can't wait to try this recipe!
Unisha Moktan
[email protected]This dish is perfect for a romantic dinner.
Ashraf Noyon
[email protected]I've never made polenta before, but this recipe made it easy. I'm definitely going to make it again.
MrBrown Network
[email protected]This recipe is a great way to use up leftover polenta.
BD HANIF
[email protected]I'm allergic to mushrooms, so I used zucchini instead. It was still delicious!
Samad Hamas
[email protected]This recipe is a bit bland for my taste. I think I'll add some extra spices next time.
Blue Link
[email protected]I'm not sure what went wrong, but my polenta turned out really gluey. I think I might have used too much water.
Estevan Cordova
[email protected]This is a great recipe for vegetarians and vegans. It's also a good way to get your kids to eat their vegetables.
Meagan Pettis
[email protected]I love the simplicity of this recipe. It's only a few ingredients, but they come together to create a delicious dish.
Bangla Star
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The flavors are amazing.
Grace Matione
[email protected]I've made this recipe several times and it's always a success. It's one of my go-to dishes when I'm entertaining.
Mahi Virk
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
asif hayat
[email protected]I'm not a big fan of mushrooms, but I loved this recipe. The polenta was the perfect accompaniment.
Jason Gibson
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love the combination of flavors and textures.
Phillip Dorf
[email protected]I made this recipe last night and it was a hit! The polenta was creamy and flavorful, and the mushrooms were perfectly cooked. I loved the balsamic vinegar reduction, it added a nice tangy flavor to the dish.