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Broiled Portobellos On Soft Parmesan Polenta (D)
Source: Eating Well, May/June 1996 P.82
Serves: 4

[Archivist's Note: we've also seen this spelled as Portabello]

4 large Portobellos, 5-6" diameter
2 tablespoons olive oil
1 small garlic clove, minced
1 tablespoon fresh lemon juice
2 teaspoons soy sauce
1-1/2 tablespoons pine nuts
3/4 cup cornmeal, stone-ground
2 cups lowfat chicken broth
1/2 teaspoon salt
1/2 cup Parmesan cheese, freshly grated
pepper, to taste
2 tablespoons chives, thinly sliced
2 tablespoons parsley, chopped

Remove stems even to the caps of the mushrooms, brush out dirt etc.

Preheat broiler, cover rack with foil.

In a small microwave-safe bowl, combine oil and garlic. Cover and microwave at medium-low power for 30 seconds. Add lemon juice and soy sauce. Stirring often, brush caps with mixture. Set the caps, gill side down on the broiler rack.

In a small skillet over low heat, toast pine nuts. Cool.

In a 2-3 quart microwave safe bowl, stir together cornmeal, chicken broth, salt and 2 cups water. Cover with wax paper and cook for 7 minutes on high power, or just until the cornmeal begins to thicken. Whisk thoroughly until smooth. Cook until no longer raw tasting, about 5 minutes more. Cover and let stand for 5 minutes, stir in Parmesan.

Meanwhile broil the mushroom caps about 3-4 minutes per side watching carefully so as not to burn them.

Transfer mushrooms to a cutting board and sprinkle with salt and pepper. Cut at an angle into long slices. Stir the polenta and spoon it into 4 wide, shallow bowls. Fan the mushroom slices on top. Drizzle with the accumulated mushroom juices, sprinkle with chives, parsley and the reserved pine nuts.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 232 Calories (kcal); 12g Total Fat; (42% calories from fat); 13g Protein; 23g Carbohydrate; 8mg Cholesterol; 885mg Sodium Food Exchanges: 1-1/2 Grain(Starch); 1-1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates