A main course and a salad in one: polenta, arugula, and portobellos with a warm balsamic sauce. The trick to grilling polenta is to know when to flip it. Wait until the entire piece can be lifted off the grates cleanly with a metal spatula. This way, the crisp surface won't stick to the grill.
An ideal appetizer or light lunch, this flavorful dish requires little preparation and cooking time. Although the recipe calls for shiitake and button mushrooms, you substitute portobello or porcini varieties; serve the mushrooms over soft or set polenta.