Polenta Portobellos

1. Sprinkle 4 large portobellos with minced garlic (1 clove each) olive oil, salt, and pepper. Bake at 375 degrees for 20 minutes. 2. Slice paper thin - the brussels sprouts and onion. Caramelize these over med. heat on the stove top with 1 T butter, about 15 minutes or until golden. Add a pinch of salt. 3. Make polenta on the stovetop - boil 2c (480 ml) water, add 1/2 cup (78 g) cornmeal, reduce to a low simmer, stirring often, until creamy, about 15 minutes, then stir in 1/2 cup parmesan, plus salt and pepper to taste. 4. Fill caps with polenta and top with the onion mixture.