Courtesy of Fina Scroppo,
author of "The Healthy Italian"
250 grams of polenta flour
6 large portobello mushrooms, stems detached
1 1/2 tbsp extra virgin olive oil
Sea salt and freshly ground
1 small log (5oz/130g) light goat’s cheese
Cook polenta as per directions. Spread out hot polenta to about 3/4 inches (2cm) thickness on a platter. Let cool and cut out pieces with a 3.5 inches (9cm) cookie cutter, or use a glass with a similar diameter as a guide and a sharp knife to cut into 6 disks.
Preheat grill to medium setting.
Brush mushroom caps and polenta disks with olive oil on both sides. Season portobello with salt and pepper.
Place polenta disks on one side of preheated grill rack that has been brushed lightly with oil and grill for 7 to 8 minutes per side. You’ll want to see some grill marks. On the other side of the grill, place mushrooms and cook for 3 to 4 minutes per side, until juices are running and mushrooms are tender. Place polenta on a serving platter and top each with a grilled mushroom.
Cut goat’s cheese log into 6 medallions, about 1/2 inch (0.5cm) thick. Place in the center of the grilled portobello while hot. Top with basil pesto and serve.
Prepare the polenta the day before and refrigerate until ready to use.