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LOCATION: Recipes >> Beans >> Grilled Polenta with Garlic, Tomato, and Mushroom Sauce

Print this Recipe    Grilled Polenta with Garlic, Tomato, and Mushroom Sauce

1/2 box instant polenta
water
olive oil
3 garlic cloves, minced
2/3 cup onion, choppes
1/2 lb. mushrooms, sliced
4-5 roma tomatoes, peeled, seeded, and chopped
red pepper flakes, to taste
fresh oregano, to taste
1/2 cup white wine
parmesan cheese curls

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.)

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