Serves: 2
Total Calories: 257

POLENTA
1/2 cup cornmeal
2 cups water
1/4 teaspoon sea salt
MUSHROOMS
2 large portabella mushrooms stems removed
1 tablespoon olive oil
6 cloves garlic pressed
1 teaspoon dried thyme
1/4 teaspoon sea salt
1/4 cup freshly grated Parmesan cheese
minced fresh parsley or chopped fresh garlic chives or garnish

1. To make the polenta, combine the cornmeal, water, and salt in a heavy, medium-sized saucepan. Stirring constantly, bring the mixture to a boil, then reduce the heat to low and cook, stirring often, for about 20 minutes, or until the polenta becomes very thick. If the mixture starts to splatter when it begins to boil, cover the pan for 3–4 minutes, then remove the lid, stir, and continue to cook, uncovered, over low heat.

2. While the polenta is cooking, preheat the broiler. Place the oil in a cup or small bowl and brush some over the tops of the mushrooms. Place the mushrooms cap side down on a cookie sheet.

3. Add the garlic, thyme, and 1/4 teaspoon salt to the remaining oil, stir, and brush over the stem sides of the mushrooms. Place the mushrooms on the top rack of the oven, and broil for 5 minutes. Reduce the heat to 475°F and move the mushrooms to the bottom rack for 5 minutes more, or until they are cooked through.

4. Fill the mushroom caps with polenta, sprinkle with cheese, and place under the broiler for 3 minutes, or until the cheese is bubbly and lightly browned.

5. To serve, center each mushroom on individual plates, and garnish with parsley.

Nutritional Facts:

Serves: 2
Total Calories: 257
Calories from Fat: 105

More Recipes from the For the Love of Garlic Cookbook:
Garlicky Orange-Poppy Seed Chicken
Stephen's Garlic-Herb Baked Chicken
Garlic and Sage Turkey Burgers
Chicken Provencal (40 Clove Chicken)
The Artist's Poached Chicken
Lousie's Garlic Marinated Grilled Salmon
Easy Shrimp in Garlic-Wine Sauce
Red Lentil Loaf
Grilled Rosemary-Skewered Garlic-Marinated Shrimp
Ginger-Garlic Tofu
Pinto Beans A Ma Facon
Black Bean-Stuffed Yellow Peppers
Simple Springtime Pasta
Lazy Guy's Pasta with Tomatoes and Garlic
Polenta-Stuffed Portabella Muchrooms
Grandma's Oatmeal Burgers
Vegetable Pot-Au-Feu (Baked Vegetable Stew)