Grilled Portobello Mushroom with Polenta

[Guest guest]

Grilled Portobello Mushroom with Polenta

 

2 tsps. extra virgin olive oil

1 cup non-instant polenta or cornmeal

4 cups boiling water

1 small garlic clove, minced

1/4 cup chopped flat-leaf parsley

1 tsp. crumbled fresh thyme leaves, or 1/4 tsp. dried

1 tsp. finely chopped fresh rosemary, or 1/4 tsp. dried

salt and freshly ground black pepper, to taste

1/4 cup (1 oz.) grated parmesan cheese

4 large portobello mushrooms, stems removed

canola oil spray

 

Preheat oven to 350 degrees.

In deep, heavy pot, combine oil and polenta.

Cook over medium-high heat, stirring, until polenta smells toasty, about 2

minutes.

Remove pot from heat.

Add boiling water carefully to avoid spatters.

Stir until polenta is smooth.

Mix in garlic, parsley, thyme, rosemary, salt and pepper.

Bake polenta, uncovered 20 minutes.

Stir well.

Bake additional 20 minutes, or until polenta is creamy.

Divide among 4 dinner plates.

Sprinkle each with a quarter of the cheese.

While polenta cooks, lightly coat mushroom caps with canola oil spray, sprinkle

with salt and grill, underside down, on very hot grill or in heavy cast iron

pan, about 4 minutes.

Turn and cook until tender all the way through, about 4 minutes.

Top each serving of polenta with a mushroom and serve immediately.

Makes 4 servings.

Calories 207, Fat 5 g, Carbs 32 g, Protein 8 g, Fiber 4 g, Sodium 141 mg.

Points 4.