Portobello Mushroom Steaks with Cheesy Rosemary Polenta recipes
Ingredients
- portabello mushroom
- sea salt
- pepper
- coconut oil
- Optional: approx. 1 tbsp of balsamic vinegar per mushroom (I suggest 2-3 per person)
- 2 cups of corn grits (pre-soaked for at least an hour is best)
- 6 cups water
- 4 tbsp butter
- sprig of rosemary (do not chop)
- either 1/4 cup parmesan cheese (if not vegan)
- 2 tsp salt
- 3 tbsp nutritional yeast
- balsamic reduction
- rosemary sprigs
Instructions
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