INGREDIENTS

INSTRUCTIONS

For those who enjoy polenta as much as I do, here's a recipe I recently
gleaned from a winery cookbook here in Sonoma County.  I prepared this dish
for a recent wine tasting, and it was *well* received.
Though the Zin is recommended, I found it to work well with the Chateau
Souverain '92 Reserve Merlot.
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 minutes.  In a separate pan, saute
mushrooms and green onions in 2 tbsp of butter until cooked through and
just beginning to brown. Season with a little salt and pepper, add wine and
reduce until most of the wine cooks away. Add to polenta mixture with
remaining butter and parsley.
Off heat, spread polenta mixture on buttered cake pan or cookie sheet so
that it is approx. 1/2" thick.  Cool, cover with plastic and refrigerate up
to a day in advance. To complete the dish, cut polenta into diamonds or
other interesting shapes.
Grill over mesquite until surface is slightly toasted.  Turn, place a
slice of Fontina cheese on top and allow to just melt. Serve warm,
garnished with grilled shiitake mushrooms and slivers of sun-dried
tomatoes.  Serves 6 to 8. Serve with Ridge-Lytton Springs Zinfandel.
CHARLIE GOW  <CLGOW@CRL.COM>
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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