Sautéed Mushrooms On Grilled Polenta - cooking recipe

Ingredients

9 oz polenta
2 oz grated Parmesan cheese
1 tbsp chopped fresh basil
2 1/2 tbsp butter
None None Sauteed Mushrooms
4 tbsp butter
2 None shallots, finely chopped
2 cloves garlic, minced
1 lb mixed mushrooms
2.5 oz sun-dried tomatoes, chopped
1 tbsp shredded fresh basil

Preparation

Lightly grease and line a 7x11 inch baking dish with parchment paper.
In a large saucepan, bring 4 cups water to a boil. Gradually whisk in polenta, stirring constantly. Reduce heat, and cook, stirring, for 5-10 mins, until polenta thickens. Stir in Parmesan, basil and butter. Transfer to prepared dish and let cool. Chill for 3 hours or overnight.
Transfer polenta to a chopping board and cut into 12 triangles.
Lightly coat a grill pan, grill or frying pan with oil. Grill polenta over high heat for 3-4 mins per side, until polenta is crisp.
Meanwhile, to make the sauteed mushrooms, melt butter in a large frying pan over medium heat. Saute shallots and garlic for 1-2 mins, until tender. Add mushrooms and saute for 4-5 mins, until just tender. Stir in tomatoes and basil. Season.
Serve polenta topped with mushroom mixture.