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

Grilled Polenta With Fontina Cheese, Shiitake Mushrooms, and Sun-Dried Tomatoes is built on Water, Ground White Pepper, and Green Onions Minced. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 cup
• 2 tsp
• 1/2 cup

Method (preview)

1. 1

   Bring water, salt, pepper, and thyme to a boil in large saucepan. Slowly beat polenta with a whisk to avoid lumps.

2. 2

   Reduce heat to low and stir to prevent sticking.

3. 3

   Cook slowly for 10 minutes.

4. 4

   In a separate pan, saute mushrooms and green onions in 2 tbsp of butter until cooked through and just beginning to brown.

5. 5

   Season with a little salt and pepper, add wine and reduce until most of the wine cooks away.

6. 6

   Add to polenta mixture with remaining butter and parsley.

7. 7

   Grill over mesquite until surface is slightly toasted.

8. 8

   Turn, place a slice of Fontina cheese on top and allow to just melt.

9. 9

   Serve warm, garnished with grilled shiitake mushrooms and slivers of sun-dried tomatoes.