Balsamic Glazed Portobellos over Creamy Polenta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 1/2 c. plant-based milk1 1/4 c. veggie broth1 c. uncooked polenta/corn meal (I always use corn meal, this shortens cooking time)3 ounces Tofutti cream cheese (a modest cheat for Engine 2 folks, you can omit this but it will reduce creaminess a tiny bit. I no longer use it and I still love it!)1/2 cup balsamic vinegar1 tsp rosemary1/4 tsp salt1/2 tsp pepper3 cloves, minced4-5 extra large portabello mushrooms, sliced in large sections
How to:
Bring milk and broth to a simmer in a medium saucepan over medium heat. While whisking, slowly add polenta until it is all incorporated. Cook polenta for 10-20 minutes or until it becomes thick and bubbly. Remove from heat. Stir in Tofutti cream cheese if using. Set aside and keep warm. Salt to taste.
Place vinegar in a large cast iron skillet or other large non-stick pan. Bring vinegar to a boil and cook on medium high until it is reduced to half (about 5 minutes.) Throw in the sliced mushrooms and allow them to be coated by the reduction. Add in the rosemary, salt and garlic. Allow to cook, gingerly sauteing for about 5 minutes or until done.
To serve place a dollop of polenta and smother with the portabello mushroom mixture.
Serving Size: serves 4
Bring milk and broth to a simmer in a medium saucepan over medium heat. While whisking, slowly add polenta until it is all incorporated. Cook polenta for 10-20 minutes or until it becomes thick and bubbly. Remove from heat. Stir in Tofutti cream cheese if using. Set aside and keep warm. Salt to taste.
Place vinegar in a large cast iron skillet or other large non-stick pan. Bring vinegar to a boil and cook on medium high until it is reduced to half (about 5 minutes.) Throw in the sliced mushrooms and allow them to be coated by the reduction. Add in the rosemary, salt and garlic. Allow to cook, gingerly sauteing for about 5 minutes or until done.
To serve place a dollop of polenta and smother with the portabello mushroom mixture.
Serving Size: serves 4
Nutritional Info Amount Per Serving
- Calories: 194.1
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 293.4 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 4.1 g
- Protein: 4.1 g
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