Grilled Polenta With Fontina Cheese And Sun Dried Tomatoes Recipe
Servings: 6
Ingredients
- 4 c. Water
- 1/4 lb butter
- 1 c. polenta
- 2 tsp grnd white pepper
- 1 Tbsp. chopped fresh parsley
- 1 tsp fresh thyme
- 1/2 c. green onions, chopped Shiitake mushrooms
- 1/2 c. mushrooms, chopped Sun-dry tomatoes for garnish
- 1/4 lb fontina cheese, sliced thin
- 1/2 c. dry white wine Healthy pinch of salt & pepper
Directions
- 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 min. In a separate pan, saute/fry mushrooms and green onions in 2 tbsp of butter till cooked through and just beginning to brown. Season with a little salt and pepper, add in wine and reduce till most of the wine cooks away. Add in to polenta mix with remaining butter and parsley.
- Off heat, spread polenta mix on buttered cake pan or possibly cookie sheet so which it is approx. 1/2" thick. Cold, cover with plastic and chill up to a day in advance. Tocomplete the dish, cut polenta into diamonds or possibly other interesting shapes.
- Grill over mesquite till surface is slightly toasted. Turn, place a slice of Fontina cheese on top and allow to just heat. Serve hot, garnished with grilled shiitake mushrooms and slivers of sun-dry tomatoes.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 6 servings | |
| Calories 329 | |
| Calories from Fat 191 | 58% |
| Total Fat 21.75g | 27% |
| Saturated Fat 13.4g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 271mg | 11% |
| Potassium 129mg | 4% |
| Total Carbs 23.1g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.19g | 1% |
| Protein 7.35g | 12% |
