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INGREDIENTS
8
slices ready-to-serve (packaged and refrigerated) Polenta
1/4
cup Olive Oil
8
Ounces (small loaf) Italian bread
1
jar (7 ounces) roasted red peppers
3
tablespoons prepared pesto
1
cup spinach, arugula or lettuce leaves
4
ounces thinly sliced mozzarella cheese
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DIRECTIONS
Preheat
grill or broiler until hot. Lightly brush Olive Oil on both
sides of sliced polenta. Place on a grill rack or broiler pan;
grill or boil until golden, about 4 minutes, turning once remove and
keep warm. Trim mushrooms stems, and slice mushrooms. In a
medium skillet, over medium heat, heat remaining oil. Add
mushrooms, cook and stir until lightly browned, about 2 minutes.
Add wine and rosemary, simmer until reduced by half, about 3 minutes.
Stir in salt and pepper.
MENU
SUGGESTIONS
Serve
over two slices of the polenta.
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