Ingredients:
2 teaspoons extra virgin olive oil
1 cup non-instant polenta or 1 cup cornmeal
4 cups boiling water
1 garlic cloves, minced
1/4 cup chopped flat leaf parsley
1 teaspoon crumbled fresh thyme leaves or 1/4 teaspoon dried thyme
1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary
salt & freshly ground black pepper, to taste
1/4 cup grated parmigiano-reggiano cheese
4 large portabella mushrooms, stems removed
nonstick cooking spray or oil
good quality balsamic vinegar
Directions:
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.
Servings: 4-6
Time preparation: 5 min.
Time total: 50 min.