Sprinkle 4 large portobellos with minced garlic, olive oil, salt and pepper.  Bake at 375 degrees F for 20 minutes.

Slice Brussels sprouts and red onion paper thin.  Caramelize these over medium heat on the stovetop with 1 tablespoon butter, about 15 minutes or until golden.

Make polenta on the stovetop: boil 2 cup (480 ml) water and 1/2 cup (78 g) cornmeal, reduce to a low simmer stirring often until creamy.  About 15 minutes, then stir in 1/4 cup chevre goat cheese plus salt and pepper to taste.

Fill portobello caps with polenta and top with onion mixture.