Baked/Grilled Portobello Mushrooms with Polenta ~ In the Kitchen with the Fernandez's

It can be grilled, but we do not have a BBQ.

Serves 2

18-oz. (490 g) packaged polenta (comes in various types: basil & garlic, sun dried tomato & garlic, and traditional)

1/2 cup (2 ml) water

2 large portobello mushrooms

1 Tbs. (15 ml) olive oil

2 Tbs. (30 ml) each: soy sauce, balsamic vinegar, and red wine

2 garlic cloves, crushed

A. Preheat the oven to 425F (220C ) (if baking) or fire up the grill.

1. Slice the polenta into as many pieces as you like.

2. Clean the mushrooms with a towel and remove the stems.

3. Prepare the marinade by stirring the remaining ingredients together in a large bow.

4. Place the mushrooms upside down in the marinade and let stand 10-15 minutes.

5. Turn right side up and

B. If baking:

1. Place the mushrooms and slices of polenta on baking dish, sprayed with oil.

2. Cook about 10-15 minutes.

3. Turn and pour some of the marinade into each of the cavities. Some will get on the polenta for added taste.

4. Cook another 5 minutes.

5. Bake until mushrooms can be pierced with a fork, about 5 minutes longer.

C. If grilling:

1. Grill the mushrooms over medium-hot coals about 10-15 minutes.

2. Turn over and pour the marinaded into each of the cavities.

3. Grill another 5 minutes.

In the Kitchen with the Fernandez's