Vegetarian

Balsamic Glazed Portobellos over Creamy Polenta takes 5 minutes to prepare.

Balsamic Glazed Portobellos over Creamy Polenta takes 20 minutes to cook.

Balsamic Glazed Portobellos over Creamy Polenta makes 4 servings.

The ingredients for Balsamic Glazed Portobellos over Creamy Polenta are:

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 a tiny bit. I no longer use it and I still love it!)
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

Here is how you make Balsamic Glazed Portobellos over Creamy Polenta:

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 if using. Set aside and keep warm. Salt to taste.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.Serving Size:?serves 4

The nutritional information for Balsamic Glazed Portobellos over Creamy Polenta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 194.1

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 293.4 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 4.1 g
• Protein: 4.1 g

The dietary needs meet for Balsamic Glazed Portobellos over Creamy Polenta is Vegan