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