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Grilled Mushroom Steaks with Polenta

  • Serves 2
  • 45 minutes

This is a wonderful, incredibly satisfying dish. The balsamic dressing gives the grilled Portobello mushroom its slightly sweet, deeply rich flavor.

Ingredients

  • 2 large, thick Portobello mushrooms, wipe with a damp cloth and remove stem and gills, slice in thick slices or leave whole
  • Pinch of kosher salt
  • Pinch of black pepper
  • Pinch of cayenne, for a kick of heat
  • 2 Tbsp olive oil
  • 2 Tbsp quality balsamic vinegar
  • 1 medium clove garlic, minced
  • ½ Tbsp Tamari
  • 1/2 Tbsp dried Basil
  • Splash of quality white wine, optional
  • 2 cups of cold water + 1 no-chick’n bouillon
  • 1/2 cup organic polenta
  • 1 Tbsp butter or ghee
  • a little salt and pepper
  • ½ Tbsp fresh thyme leaves
  • 2-3 Tbsp parmesan cheese
  • 1/2 cup frozen corn, cooked in water, then drained
  • 2-3 Tbsp plain almond milk or cashew cream

Instructions

  1. In a medium pot add the cold water, bouillon, and polenta. Bring to a soft boil, reduce heat to a low simmering boil and frequently whisk for 10 minutes.
  2. Add a little salt, pepper, and fresh thyme. Continue to stir frequently and simmer on low heat for another 10-15 minutes, or until thickened.
  3. Gently stir in the cooked corn, milk, parmesan cheese, and butter.
  4. Pour into four 8-ounce oiled ramekins. The polenta will continue to thicken as it cools.
  5. The simplest way to grill a Portobello cap is to brush it with extra-virgin olive oil, season with salt, pepper, and a pinch of cayenne, and place it on a hot grill for about 3 to 4 minutes on each side. The mushroom is ready when it's cooked through and is tender, meaty, and firm.
  6. Then drizzle the balsamic marinade (2 Tbsp olive oil, 2 Tbsp quality balsamic vinegar, 1 medium clove minced garlic, ½ Tbsp Tamari, ½ Tbsp dried Basil, a splash of quality white wine [optional]) over the mushrooms and let it caramelize for a couple of minutes.
  7. Remove mushrooms from the stovetop and slice at an angle for presentation.
  8. Serve the grilled Portobello Mushrooms with Polenta, and Arugula, piled high and topped with Feta, cherry tomatoes, and Balsamic dressing.

The only thing that takes a little time and energy in this recipe is the Polenta. You have to stir it frequently so it ends up nice and creamy, and to prevent it from sticking or burning to the bottom of the pan as it thickens.

The key to making this dish easy is having all of your ingredients prepped first, so you can multi-task being at the stovetop stirring the polenta and grilling the mushrooms. It’s delicious served with an arugula salad or some grilled veggies.

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Dharam Atma Kaur

Dharam Atma Kaur

Dharam Atma spent many summers working at Summer Solstice and Women’s Camp retreats in New Mexico. She even ran the Women’s Camp kitchen for a couple of summers to pay for her Teacher Training in 2001. After college, she managed several different health food stores, where she studied kinesiology, reiki, and taught Kundalini Yoga. She lives in Salt Lake City, Utah, and is an accomplished vegetarian cook and Numerologist.
Dharam Atma Kaur

Dharam Atma Kaur

Dharam Atma spent many summers working at Summer Solstice and Women’s Camp retreats in New Mexico. She even ran the Women’s Camp kitchen for a couple of summers to pay for her Teacher Training in 2001. After college, she managed several different health food stores, where she studied kinesiology, reiki, and taught Kundalini Yoga. She lives in Salt Lake City, Utah, and is an accomplished vegetarian cook and Numerologist.