Grilled Polenta with Garlic, Tomato, and Mushroom Sauce
Ingredients
- 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
Instructions
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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