Balsamic-Glazed Portobello Mushrooms with Creamy Polenta

Ingredients

• 4 large portobello mushrooms, cleaned and stemmed
• 2 tablespoons olive oil
• 1 cup balsamic vinegar
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon black pepper, freshly ground

• 1 cup polenta
• 4 cups vegetable broth
• 1 cup milk
• 2 tablespoons butter
• 1 cup parmesan cheese, grated
• 1 teaspoon salt

Method

1. 01
   In a small bowl, whisk together the balsamic vinegar, soy sauce, minced garlic, dried thyme, and black pepper.
2. 02
   Place the portobello mushrooms in a shallow dish and pour the marinade over them. Let them marinate for at least 10 minutes, flipping once.
3. 03
   Heat olive oil in a large skillet over medium heat. Add the marinated mushrooms, cap side down, and cook for 5 minutes.
4. 04
   Flip the mushrooms and pour any remaining marinade from the dish into the skillet. Cook for another 5 minutes or until the mushrooms are tender and glazed.
5. 05
   Meanwhile, bring the vegetable broth and milk to a boil in a medium saucepan.
6. 06
   Gradually whisk in the polenta, reducing heat to low. Stir frequently for about 15 minutes or until the polenta is thick and creamy.
7. 07
   Stir in the butter, grated parmesan cheese, and salt into the polenta until well combined.
8. 08
   Serve the mushrooms on top of the creamy polenta, drizzling any extra balsamic glaze from the skillet over the top.