Step 1

In a pot, add 6 cups of water and the cornmeal/grits. Leave to soak for 1-4 hours for texture (optional)

Step 2

Bring to a boil and then simmer for 10 minutes, then add a sprig of rosemary. Stir every few minutes to prevent burning on the bottom.

Step 3

Continue cooking for another 10 minutes or until all the liquid is soaked in.

Step 4

Heat the grill, stovetop grill or skillet till the oil sizzles, then add the seasoned portobello mushrooms

Step 5

Drizzle balsamic vinegar on each mushroom and let it cook for 5-7 minutes

Step 6

Flip the Portobellos, drizzle more balsamic and cook until desired (rare, med, well-done)

Step 7

Remove from stovetop and slice at an angle for presentation

Step 8

On each plate, smash the polenta into a flat circle shape and then cover with the steaks.