MAKES 6-8 SERVINGS This dish is great along side a roast or fish of your choice. You can also wow and dazzle the vegetarians at the table by serving this as their main course. There are two different recipes for the portobellos, depending on your mood: Portobellos with Balsalmic Vinegar or Portobellos in Tomato Sauce. Polenta 3 cups polenta water Blue or parmesan cheese salt Portobellos with Balsalmic Vinegar 4 portobello mushrooms, stemmed and degilled 1/2 yellow onion, sliced 1/8 cup olive oil dash of balsamic vinegar garlic salt to taste another optionŠPortobellos in Tomatoe Sauce 4 portobello mushrooms, stemmed and degilled 3 cups tomato sauce, homemade or jarred sea salt to taste 1. Preheat oven to 350. 2. Remove stems and gills from Portobello mushrooms. 3. In a sauce pan , sauté mushrooms and onions in olive oil until wilted. 4. Season mushrooms with garlic salt and balsamic vinegar. Set aside. 5. Prepared Polenta as directed on the package. 6. Add cheese when polenta is almost totally cooked. 7. Taste and adjust seasonings. 8. Top polenta with mushroom recipe of your choice and serve.