INGREDIENTS
2 cloves
Garlic
1/2 cup
Marjoram
1/4 cup
Parsley
6
Portobello caps
1/4 cup
Balsamic vinegar
1
Balsamic vinegar, Aged
1 tbsp
Honey
1 cup
Polenta, Quick-Cooking
1 pinch
Red pepper flakes
1 tbsp
Salt
1
Salt and freshly ground black pepper to serve
1/2 cup
Olive oil, Extra-Virgin