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Grilled Polenta With Fontina Cheese, Shiitake Mushrooms, and Sun-Dried Tomatoes

4 cups water
1 cup polenta
1 tbsp minced fresh parsley
1/2 cup green onions, minced
1/2 cup mushrooms, minced
1/4 pound Fontina cheese, sliced thin
1/2 cup dry white wine
pinch of salt & pepper

1/4 pound butter
2 tsp ground white pepper
1 Tsp fresh thyme
shiitake mushrooms and sun-dried tomatoes for garnish

Bring water, salt, pepper, and thyme to a boil in large saucepan.
Slowly beat polenta with a whisk to avoid lumps. Reduce heat to
low and stir to prevent sticking. Cook slowly for 10 minutes. In
a separate pan, saute mushrooms and green onions in 2 tbsp of butter
until cooked through and just beginning to brown. Season with a
little salt and pepper, add wine and reduce until most of the wine
cooks away. Add to polenta mixture with remaining butter and

Off heat, spread polenta mixture on buttered cake pan or cookie
sheet so that it is approx. 1/2" thick. Cool, cover with plastic
and refrigerate up to a day in advance. To complete the dish, cut
polenta into diamonds or other interesting shapes.

Grill over mesquite until surface is slightly toasted. Turn, place
a slice of Fontina cheese on top and allow to just melt. Serve
warm, garnished with grilled shiitake mushrooms and slivers of
sun-dried tomatoes.

Serves 6 to 8.


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