Grilled polenta w/garlic, tomato, mushro

4 Servings

Ingredients

Quantity Ingredient
½ Box ferrara instant polenta
Water
Olive oil
3 Cloves garlic; minced
⅔ cup Onion; choppes
½ pounds Mushrooms; sliced (up to)
5 Roma tomatoes; peeled, seeded, and chopped
Red pepper flakes; to taste
Fresh oregano; to taste
½ cup White wine
Parmesan cheese curls

Directions

Make basic polenta according to the package directions and pour into a greased pan to set up. Judge the size of the pan in regard to the desired thickness of the polenta. Set aside.

Place 2-3 T. good olive oil in a heated skillet. Add garlic and cook for 1 minute. Add onions and cook till translucent then add mushrooms and tomatoes. Stir well and cook 3-4 minutes. Add seasonings and white wine.

Stir gently and simmer until the liquid is reduced by half or more Meanwhile, heat up a griddle or skillet. Add 1-2 T. olive oil and fry the polenta pieces until golden brown on each side.

To serve: Arrange polenta on plate. (I cut it triangles and placed them down the middle of the plate, overlapping) Spoon sauce over the top.

Sprinkle with Parmesan curls (Slice along edge of Parmesan using a vegetable peeler.)

MCTYREG@...

(GEORGE MCTYRE)

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