- 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.