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Creamy Polenta in Portabella Caps

Serves 8


Grilled Portabella Cap

  • 8 large fresh Portabella caps
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh chopped rosemary
  • 1/3 cup balsamic vinegar
  • salt and pepper to taste

Creamy polenta

  • 6 cups water salt to taste
  • 1 1/2 cups medium-grain imported Italian yellow polenta or corn meal
  • 4 tablespoons butter
  • 1 cup Mascarpone cheese
  • 1/3 cup grated parmesan cheese


Grilled Portabella Cap

  1. Marinate the portabella caps in the olive oil, rosemary and balsamic vinegar, salt and pepper for at least 2 to 3 hours (overnight is fine).
  2. Grill portabellas over medium heat for about 3 to 4 minutes each side.
  3. Remove caps from grill and set aside. Keep warm.

Creamy Polenta

  1. Bring water lightly seasoned with salt to a rolling boil over high heat. Quickly whisk in the polenta until fully incorporated.
  2. Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.
  3. Stir in the mascarpone and Parmesan cheese and salt to taste.


On a large platter or plate, place the hot creamy polenta down the middle, shingle the portabella caps on top of the polenta and pour any of the liquid that the portabellas release over the top of the mushrooms. Can be served individually as well.

Hudson Valley Restaurant Week is back this April 8-21!