INGREDIENTS
6
Portobello mushrooms (about 1 1/2 pounds), large
2 1/2 cups
Chicken stock, good
1 tbsp
Balsamic vinegar
3/4 cup
Cornmeal, fine
1
Kosher salt and freshly ground black pepper
3 tbsp
Olive oil, good
4 oz
Gorgonzola piccante
2 cups
Half-and-half
1/4 cup
Imported italian mascarpone cheese