Polenta is a comforting food for me that brings instant happiness to my day. I love it creamy, baked, or fried until browned and topped with salt and a bit of parmesan. This recipe, which places creamy polenta inside Portobello mushrooms and topped with caramelized onions and Brussels sprouts, makes for a delicious, vegetarian dinner for those chilly weeknights. I used small Portobellos , but after making it I definitely recommend using the largest ones you can find. They shrink quite a bit.
from: Forest Feast
4 very large Portobello mushrooms (they shrink during baking), or 6 large, stems removed and gills scraped away
4 cloves garlic, minced
salt + pepper
1 1/2 tablespoons butter
8-10 Brussels sprouts, sliced paper thin
1 medium red onion, sliced paper thin
2 cups water
1/2 cup cornmeal
2 tablespoons chèvre goat cheese
Place the portobellos on a rimmed baking sheet, drizzle with olive oil, sprinkle with minced garlic and salt and pepper. Bake at 375 for 20 minutes.
Melt 1 1/2 tablespoons butter in a large saucepan over medium heat. Caramelize the onions and sprouts in the butter until golden, about 15 minutes, stirring occasionally.
Bring the water to a boil , whisk in the polenta and reduce to a low simmer. Whisk frequently at first, then occasionally, and when the mixture gets too heavy for a whisk, use a wooden spoon. When the polenta is nice and creamy (about 15 minutes) stir in the goat cheese and add salt and pepper to taste. It will need a good bit of salt.
Place the baked portobellos on a platter, fill caps with polenta, top with caramelized onions and sprouts, and serve.