Grilled Marinated Portobello with Cheesy Polenta Rounds
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We wanted some easy side dishes to make on the grill to go along with the Root Beer-Can Chicken, so we bought some portobello mushroom caps, some port salut cheese (which was a really soft, sharp cow’s milk cheese), and a tube of polenta. Dino marinated the mushroom caps in some olive oil, red wine vinegar, Italian seasoning blend, lemon juice, salt and pepper. He drizzled some oil on rounds of polenta and grilled them alongside the mushrooms. When they were almost ready, he put a slice of the port salut cheese on each round and covered the grill until they melted. It was a great start to a wonderful meal. Yum!!
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
