Ingredients

Sauce 3 Tbsp. olive oil 2 large onions, sliced ¼ cup minced garlic 8 portobello mushroom caps, sliced 1 lb. crimini mushrooms, sliced 2½ cups port wine, or 2½ cups dry red wine plus ¼ cup brown sugar ½ lb. dried Mission figs, stemmed and halved lengthwise 1 tsp. vanilla extract 1 strip (1 inch by 2 inches) orange peel 3 Tbsp. minced fresh rosemary leaves 2 tsp. balsamic vinegar ~ Salt and pepper to taste Polenta 2 tsp. olive oil 12 cups milk or water 3 cups medium-coarse polenta 1 Tbsp. salt 1 cup Gorgonzola cheese, crumbled

Description

Sauce 3 Tbsp. Olive Oil 2 Large Onions, Sliced ¼ Cup Minced Garlic 8 Portobello Mushroom Caps, Sliced 1 Lb. Crimini Mushrooms, Sliced

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