Recipe

Grilled Polenta With Sundried Tomatoes Spinach And Shitake Mushrooms Recipe

	Bojangles42 / All my dishes 9 months, 1 week ago You can cut the size of the polenta squares in half and make 16 appetizer servings. This is a great meatless recipes. Prep:30m Cook:45m Servings:8	Bojangles42
	italian polenta

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Ingredients

2 c corn meal or polenta meal

4 c. water

2 c. milk

2 teas salt

4 oz butter

3/4 lb Shitake mushrooms stemmed and sliced ( any mushroom will work, I just love the texture of the Shitake)

1 clove garlic minced

1-2 T olive oil

1 lb baby spinach leaves

1 c julienned sundried tomatoes

1/2 c good red wine

1/2 c water

8 thin round slices of provolone cheese

1/2 c grated parmesan cheese (fresh, not the bottled type)

2 c Alfredo sauce (homemade or store bought)

Directions

Lightly oil a cookie sheet (with sides)

Bring the 4 c water and the 2 c. milk to a boil. reduce to low. Add the salt. Whisk in the cornmeal a little at a time to avoid lumps. Whisk constantly.

The polenta will get thick.

Remove from heat and whisk in the 4 oz of butter.

Pour the polenta into the cookie sheet and smooth

Place in the refrigerator and let cool until firm

Cut into 8 pieces

Place the sundried tomatoes in a bowl with the wine and water. Set aside

Heat the olive oil in a frying pan

Add the garlic and Shitake mushroom and saute for 5 minutes. Remove

Add the spinach to the pan and wilt. This will take 2 or 3 minutes. Remove and Drain. Coarsely chop

Heat a grill pan med high and lightly oil

Grill both sides of the polenta pieces until there are grill marks

Place back on the cookies sheet