Snack

Grilled Polenta with Roasted Wild Mushrooms is for Snack.

Grilled Polenta with Roasted Wild Mushrooms takes several minutes to prepare.

Grilled Polenta with Roasted Wild Mushrooms takes several minutes to cook.

Grilled Polenta with Roasted Wild Mushrooms makes 24 servings.

The ingredients for Grilled Polenta with Roasted Wild Mushrooms are:

Roasted Tomato Sauce:
4 plum tomatoes, halved
2 tsp shallots, minced
1 clove garlic
1 tsp olive oil
Pinch black pepper
1 sprig fresh thyme, finely chopped
1 sprig fresh chives, finely chopped
1 sprig fresh oregano, finely chopped
Pinch salt
2 tsp balsamic vinegar

Roasted Wild Mushrooms:
10 cloves garlic, minced
2 tsp olive oil
4 Tbsp balsamic vinegar
4 sprigs rosemary, chopped
4 sprigs thyme, chopped
1 cup shitake mushrooms, sliced
1 cup oyster mushrooms, sliced
? cup Portobello mushrooms, sliced
? cup button mushrooms, sliced (I used cremini)
? tsp salt

Polenta:
1 cup water
1 cup vegetable broth
1 tsp garlic, minced
? cup yellow cornmeal (I used instant polenta)
1/3 cup fat free sour cream
? cup shredded fat free mozzarella
? cup parmesan cheese *
1 tsp olive oil
? tsp salt
1/8 tsp pepper

Here is how you make Grilled Polenta with Roasted Wild Mushrooms:

Preheat oven to 450?. In a heavy baking pan, place tomatoes, shallots, and garlic. Drizzle with olive oil. Season with black pepper and herbs. Bake in oven for 30 minutes or until tomatoes are thoroughly cooked. Remove tomatoes from oven and puree in food processor. Add salt & balsamic vinegar; puree.Preheat oven to 450?. In a medium bowl, combine garlic, olive oil, balsamic vinegar, rosemary, and thyme. Add mushrooms and toss to coat well. Sprinkle with seasoning salt. Transfer to baking sheet and roast in oven for 25 minutes.In a medium saucepan, bring water, broth, and garlic to a boil. Whisk in polenta, stirring until thick. Remove pan from heat and stir in sour cream, cheeses, olive oil, salt, and pepper. Pour into a sprayed 11x13 baking dish, cool, and allow to set. To combine:Brown polenta under broiler until golden, 5-15 minutes (watch carefully!). Spoon roasted tomato sauce onto serving plate. Place polenta on top of sauce. Spoon roasted wild mushrooms over sauce. Cut into 24 squares.Serving Size:?Makes 24 appetizer servings

The nutritional information for Grilled Polenta with Roasted Wild Mushrooms is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 34.5

• Total Fat: 1.3 g
• Cholesterol: 1.4 mg
• Sodium: 119.3 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 0.5 g
• Protein: 1.5 g