Broiled Portobellos on Soft Parmesan Polenta

Name: Broiled Portobellos on Soft Parmesan Polenta
Yield: Serves 4 as a main course
Ingredients: 1 tablespoon lemon juice; 1 cup coarse stone-ground cornmeal; 2 cups water; 2 cups vegetable, mushroom, or chicken broth; 4 large portobello mushrooms (5 to 6 inches across); 2 tablespoons olive oil; 1 small garlic clove, minced; 2 teaspoons shoyu (Japanese soy sauce); ½ cup grated Parmesan cheese; Pepper; 2 tablespoons thin-sliced chives; 2 tablespoons chopped parsley leaves; 2 cups vegetable, mushroom, or chicken broth; 2 cups vegetable, mushroom, or chicken broth; About ¾ teaspoon kosher salt (omit if broth is salted); About ¾ teaspoon kosher salt (omit if broth is salted); 1½ tablespoons toasted pine nuts

Preparation info

Serves
4
as a main course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Savory portobello caps are the “meat” of this vegetarian main dish, their chewy flesh sliced into thin strips like flank steak. For polenta lovers, microwave ovens are a boon, making the cornmeal dish fast, fussless, and foolproof (albeit less luscious than when long-cooked). The recipe yields a soft mush. If you prefer solidity, reduce the liquid by ½ cup and cook the polenta a few minutes longer.

Ingredients

Main course
Vegetarian

Ingredients

Method