Grilled Portabella St. Clement

The polenta and sauce can be done a day or more ahead of time and reheated just before serving with the freshly grilled Portabellas.

Polenta

• 1 cup cornmeal
• 3 cups beef broth
• 1 cup freshly grated Asiago or Parmesan cheese
• 1/2 cup chopped green onion
• Salt and Pepper to taste
• Oiled cake pan or fluted quiche pan

Bring broth to medium simmer and add the cornmeal in small amounts while stirring slowly. After meal is incorporated continue stirring for about 20 min. or until polenta begins to tear away from the side of the pan. Off the heat, stir in the grated cheese and chopped green onions, salt and pepper to taste and pour into oiled pan or form about 1″ deep.

Flash Cooked Tomato Sauce

• 1 16 oz. can Whole Italian Plum Tomatoes, coarsely chopped – reserve juice
• 3 cloves garlic, coarsely chopped
• 4 Tbls. extra virgin olive oil
• Salt and Pepper to taste

Place saute pan over medium high heat, then add oil. When oil is hot, add chopped garlic and saute till golden, immediately add chopped tomatoes, stir and reduce heat, and simmer (FOR ABOUT 12 MIN. ). Add salt and pepper to taste, and maybe a dash of sugar. A shot of ‘Oroppas’ at this point (in the sauce or a glass) will enhance. The sauce should not be too thick, thin with reserved juices if necessary.

The Portabellas

• 4 to 6 Portabella Mushrooms
• Extra Virgin Olive Oil
• Salt and Pepper to taste
• Charcoal Grill

When coals are hot, de-stem mushrooms, oil their tops and bottoms (gills), they will still look dry. Place ‘gill’ side down on grill and cover. Cook for about 6 to 10 min. checking to make sure they don’t burn. Flip gill side up, and then salt and pepper them. Re-cover and cook for another 6 to 10 min. or until soft. Place mushrooms on plate to save juices and slice into 1/4″ wide strips.

To Assemble:
Cut warmed polenta in wedges, ladle the heated tomato sauce over them and dress with the Portabella strips. Garnish with chopped parsley and serve with extra grated cheese on the side.

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