This elegant, meaty yet meat-free dish features polenta, made creamy thanks to soy milk. When scraping the gills from the underside of the mushroom caps, be sure to preserve their round shape.

SERVES 4

INGREDIENTS

• 2 cups plain unsweetened soy milk
• 1 teaspoon kosher salt, divided
• 12 grinds black pepper, divided
• 1 cup uncooked polenta
• 4 tablespoons vegan butter, divided
• 1/2 cup medium-to full-bodied fruity red wine
• 1/4 cup plus 1 tablespoon balsamic vinegar, divided
• 1/4 cup extra-virgin olive oil
• 1 tablespoon finely chopped fresh rosemary leaves
• 3 medium garlic cloves, coarsely chopped
• 14 ounces portobello mushroom caps (4 large caps), stems trimmed and gills scraped out
• 1 tablespoon safflower oil

PREPARATION

1. Add the soy milk, 2 cups water, 1/2 teaspoon of the salt, and 4 grinds of the pepper to a medium-large saucepan. Bring to a boil over medium-high heat.
2. Whisk in the polenta, and cook, stirring, until it thickens and begins to sputter, about 3 minutes.
3. Reduce the heat to low, and cook, stirring every 5 to 10 minutes, until the polenta becomes tender, about 35 minutes.
4. Stir in 2 tablespoons of the vegan butter. (You should have 3 cups polenta.)
5. Meanwhile, add the wine and 1/4 cup of the vinegar to a small saucepan, and bring to a boil over medium-high heat.
6. Reduce the heat to medium, and simmer until the mixture cooks down to a scant 1/3 cup and coats the back of a spoon, about 12 minutes.
7. Stir in the remaining 2 tablespoons vegan butter (you should have 1/4 cup sauce).
8. While the sauce is reducing, in a medium-large bowl, stir together the olive oil, the remaining tablespoon of vinegar, the rosemary, and the garlic.
9. Add the mushrooms, and marinate for 15 minutes, turning to coat (rub the marinade into the undersides of the caps).
10. Gently pat the mushrooms dry, and season both sides evenly with the remaining 8 grinds of pepper and 1/2 teaspoon salt.
11. Heat a grill pan over medium-high heat, and brush with the safflower oil.
12. When hot, add the mushrooms, and grill, turning over halfway through, until they acquire grill marks and collapse a bit, about 7 minutes total.
13. Onto each plate, scoop one quarter of the polenta, and place a mushroom cap on top.
14. Drizzle each portion with 1 tablespoon of the sauce and serve.