I am always looking for good vegetarian dishes that will satisfy the whole family. After being in a rut with a variety of vegetarian pasta dishes and roasted vegetables with rice, I was ready for something new. Portobello mushrooms are a wonderful substitute for meat in texture and depth of flavor. In this dish, they are roasted and served over creamy polenta cooked with coconut milk and whole kernels of corn. I am new to polenta, I had only made it one other time before this recipe. Gabe and I both agreed that the whole kernels of corn in this recipe add a satisfying crunch. It is delicious and filling and would please any herbivore or carnivore alike!
6 large portobello mushrooms
2 tablespoons olive oil
2 cups water
2 cups coconut milk
2 ears of corn, cooked, kernels removed
3 garlic cloves, minced
1 1/2 teaspoons salt
freshly ground pepper
1 cup polenta
2 tablespoons fresh chives
Preheat oven to 425 degrees F. Using a damp paper towel, wipe mushrooms and remove stem. brush both sides with olive oil and place mushrooms facing down on a rack in a baking pan. Bake for 12 minutes; flip; then continue baking for another 10 minutes.
After you flip the mushrooms, bring to boil in a medium pot the water, coconut milk, corn kernels, garlic, salt and pepper on medium-high heat. At the boil, turn heat down to medium-low and slowly add the polenta using a whisk to incorporate. Keep whisking until all polenta chunks are broken up and it reaches a thick consistency (about 3-5 minutes).
Serve polenta in the center of plate; top with roasted mushroom and sprinkle with fresh chives. Enjoy!
*Modified recipe from Martha Stewart at http://www.marthastewart.com/312551/polenta-with-fresh-corn