Recipe Revamp: Balsamic Glazed Portabellos Over a Bed of Creamy Polenta

Tonight I finally got around to converting an old recipe for balsamic pork chops we used to love.  I had almost forgotten about it until I went through my old recipe box.  To revamp it, I've chosen large, meaty portabellos to stand in for the pork.

The result is out of this world. The combination of the sweet balsamic and creamy polenta is magic on the tongue.  And, if that weren't enough, it comes together in a snap.

The ingredients:

2 1/2 c. plant-based milk
1 1/4 c. veggie broth
1 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)
1/2 cup balsamic vinegar
1 tsp rosemary
1/4 tsp salt
1/2 tsp pepper
3 cloves, minced
4-5 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. Set aside and keep warm.

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.

Serves 4.