Grilled Balsamic Portobello Mushrooms with Soft Polenta



  • 6 Portobello Caps (ribs removed, stems removed and reserved)
  • 1/4 cup Balsamic Vinegar
  • 1/2 cup Marjoram (chopped)
  • 2 Cloves Garlic (finely grated)
  • pinch Red Pepper Flakes
  • 1/2 cup Extra-Virgin Olive Oil
  • 1 tablespoon Salt
  • 1 cup Quick-Cooking Polenta
  • 1 tablespoon Honey
  • Aged Balsamic Vinegar (to serve)
  • 1/4 cup Parsley (chopped)
  • Salt and Freshly Ground Black Pepper to serve


Remove the Portobello stems and cut them in half lengthwise. Place the caps and stems in the same baking dish.

In a small bowl, mix together the Vinegar, Garlic, half of the Marjoram, Red Pepper Flakes and Olive Oil. Pour this over the Portobellos and let stand for 1 hour.

In a medium-sized saucepan, bring 4 cups of Water to a boil and add the Honey and Salt. Then drizzle in the Polenta in a thin stream, whisking constantly until all the Polenta has been incorporated and the mixture is beginning to thicken. Remove the pan from the heat, switch to a wooden spoon, and continue to stir until the Polenta is as thick as paste. Cover the pan and set it in a warm place.

Meanwhile, preheat grill to medium-high heat.

Place marinated Portobello caps on the grill and cook for 4 minutes on each side. Reserve marinade. Remove, and set aside until they are cool enough to handle.

Cut the Mushrooms into 1/4-inch-thick strips. In a large bowl, combine the Mushrooms, the reserved marinade, Marjoram and Parsley. Toss to combine.

Spoon the Polenta onto the center of a large wooden board (or individual plates), arrange the Mushrooms in the center. Drizzle with aged Balsamic Vinegar. Serve alongside an Arugula Salad with Apples and Grapes.

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