For an easy, gluten-free and vegetarian dinner that is Kosher and low-fat, grill polenta and Portobello mushrooms in a balsamic sauce. Polenta is made by boiling cornmeal, and can be eaten hot like porridge or sliced into squares after it is cooled. You can either make your own polenta, or simply slice a tube of store-bought polenta for this recipe.
Once the mushrooms have been marinated, then pour the marinade in a saucepan, add stock, and simmer for ten minutes. Then, you are ready to grill. Whether you choose to eat it as a main course, salad, or appetizer, you will love this healthy dish topped with Parmigiano-Reggiano.