Portobello Mushroom Steaks With Cheesy Rosemary Polenta

These meaty mushrooms, drizzled with a balsamic reduction, sit atop a bed of

cheesy, creamy homemade polenta. Pair it with some zesty roasted carrots or sweet potatoes, kale salad, and a glass of wine for a sweet and complete date night or Christmas dinner.

Portobello Mushroom Steaks With Cheesy Rosemary Polenta [Vegan, Gluten-Free]

Ingredients

For the Mushrooms:

• 4 Portobello mushrooms caps
• Sea salt or smoked salt for a grilled flavor, to taste
• Pepper, to taste
• Coconut oil, for cooking
• Approximately 1 tablespoon of balsamic vinegar per mushroom

For the Polenta:

• 2 cups of corn grits (pre-soaked for at least an hour is best)
• 6 cups water
• 4 tablespoons vegan butter
• A sprig of rosemary (do not chop)
• 2 teaspoons salt
• 3 tablespoons nutritional yeast

For the Garnish:

• Balsamic reduction
• Fresh rosemary sprigs

Preparation

1. In a pot, add 6 cups of water and the cornmeal/grits. Leave to soak for 1-4 hours, for texture.
2. Bring to a boil and then simmer for 10 minutes, then add a sprig of rosemary. Stir every few minutes to prevent burning on the bottom.
3. Continue cooking for another 10 minutes or until all the liquid is soaked in.
4. Heat the grill, stovetop grill or skillet till the oil sizzles, then add the seasoned portobello mushrooms.
5. Drizzle balsamic vinegar on each mushroom and let it cook for 5-7 minutes.
6. Flip the Portobellos, drizzle more balsamic and cook until desired (rare, medium, or well-done).
7. Remove from stovetop and slice at an angle for presentation.
8. On each plate, smash the polenta into a flat circle shape and then cover with the steaks.

https://www.onegreenplanet.org/vegan-recipe/portobello-mushroom-steaks-with-cheesy-rosemary-polenta/