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