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Portobello Mushroom Steaks with Cheesy Rosemary Polenta
FOODSCAPE14Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- portobello mushrooms
- sea salt (or smoked salt for a grilled flavor, to taste)
- pepper (to taste)
- coconut oil (enough to thinly cover the pan, unless grilling outside)
- 1 Tbsp. balsamic vinegar (per mushroom, I suggest 2-3 per person, optional)
- 2 cups corn grits (pre-soaked for at least an hour is best)
- 6 cups water
- 4 Tbsp. butter
- 1 sprig rosemary (do not chop)
- 1/4 cup Parmesan cheese (if not vegan)
- 2 tsp. salt
- 3 Tbsp. nutritional yeast
- balsamic reduction
- rosemary sprigs
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