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Grilled Chipotle Portabella Mushrooms With Salsa Fresca and Polenta

by Scott Rosenkranz
1/2 package of polenta, available in tubes at most grocers
2 large portabella mushrooms

Marinade:
1/2 cup olive oil
2 cloves garlic
1/2 teaspoon cumin
1/4 cup chipotle peppers, available canned in the Mexican food section
1 pinch salt
1 pinch black or white pepper

Salsa Fresca:
2 to 3 Roma tomatoes, diced
1/2 red onion, diced
1/2 cup cilantro, chopped
2 mild green chiles
directions
Wipe dirt off of mushrooms with a kitchen brush or paper towel. Do not wash mushrooms, as they absorb water.

Add the olive oil, garlic, cumin, chiptole peppers, salt and pepper to a blender. Pulse to combine to make a marinade. Liberally brush the marinade on the tops and especially the bottoms of the mushrooms (you may do this in advance to achieve more flavor).

Grill mushrooms on aluminum foil on medium heat for approximately eight minutes, four minutes per side.

To make Salsa Fresca, combine the Roma tomatoes, onion, cilantro, green chiles and a pinch of salt. Mix gently to combine.

The polenta will come in a tube and is the consistency of a firm dough. Slice the polenta into 1/2- to 1-inch circles. Sauté in olive oil until golden brown.

To serve, slice the mushrooms to desired size. Serve them on top of the polenta circles and garnish with the Salsa Fresca.

suggestions
This makes for a colorful presentation. The perfect marriage of spicy and savory flavor is achieved when you eat all three of these components in one bite. Enjoy!