- 4 large portabella mushrooms (each about 5 in. in diameter)
- 3 tablespoons Safeway SELECT Verdi Balsamic Vinegar, divided
- 1 tablespoon Safeway SELECT Verdi Olive Oil
- 4 cups canned chicken or vegetable broth
- 1/2 cup minced onion
- 1/4 cup polenta (coarse or fine)
- 4 cups frozen corn kernels
- Salt
- Parsley sprigs
- Rinse mushrooms; trim and discard stems. Pat mushrooms dry with paper towels, and cut into 1/2-inch slices, if desired. Coat a shallow 10- by 15-inch baking pan with cooking oil spray.
- In a small bowl, combine 3 tablespoons balsamic vinegar and the olive oil. Brush mixture evenly over all sides of mushrooms. Place mushrooms in baking pan in a single layer. Bake in a 400 degrees F oven, turning once after 10 minutes, until dark brown (20 to 25 minutes).
- Meanwhile, pour broth into a wide frying pan; add onion and polenta. Bring to a boil over high heat; cook, stirring often, until slightly thickened (about 10 minutes). Add corn and continue cooking until thickened to consistency of catsup (about 15 more minutes), stirring frequently. Season to taste with salt.
- Divide polenta onto 4 hot dinner plates; top each serving with a fourth of the mushrooms. Garnish with parsley. Offer additional vinegar to drizzle over each serving to taste.