Grilled Portobello Mushrooms with Polenta

Directions

Gently wipe the mushrooms to remove any dirt, then slice in half.

In a glass bowl, place the vinegar, olive oil, garlic, thyme, parsley, a good grind of black pepper, and a pinch of sea salt.

Mix and then gently toss through the mushrooms until they are well coated.

Set aside for about an hour.

Meanwhile, bring the stock to the boil in a medium saucepan.

Sprinkle in the polenta, and then whisk continually as it thickens.

When it is done, it should be like very thick porridge with no lumps, and it should take about 5 – 6 minutes.

Whisk in the butter until fully melted and incorporated, and then pour into a 25 cm x 30 cm shallow baking tray that you have oiled with the extra olive oil.

Set aside until cool and set, which should take about 1 hour.

Heat a grill pan, or the barbecue grill, and over a medium heat, grill the mushrooms until they are golden brown and well cooked, turning to make sure all sides are cooked.

Take the mushrooms off the grill and keep warm.

Turn out the polenta onto a sheet of silicone paper.

Carefully slice into pieces about 5 cm x 3 cm and then grill for about 5 minutes each side.

It shouldn’t stick if you have the consistency correct.

Serve the polenta with the mushrooms on top, and the extra parsley and parmesan scattered over for garnish.