Recipe - Grilled Polenta Squares

One half Box ferrara instant polenta
Water
Olive oil
3 Cloves garlic; minced
2/3 cup Onion; choppes
One half pound Mushrooms; cut or sliced up
4 (up to)
5 Roma tomatoes; peeled,
seeded, and chopped
Red pepper flakes; to taste
Fresh oregano; to taste
One half 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 23 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 34 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 12 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@BAYLOR.EDU

(GEORGE MCTYRE)

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