Ingredients
1 tbsp. LunaOlivo Garlic Mushroom olive oil
18 oz. polenta tube (or about 2 cups cooked and set polenta cut into squares)
2 tbsp. unsalted butter
1 large red onion, thinly sliced
1 lb. shiitake mushrooms, cleaned and thinly sliced
1/4 lb. Gorgonzola Picante cheese
1 large red onion, thinly sliced
1 lb. shiitake mushrooms, cleaned and thinly sliced
1/4 lb. Gorgonzola Picante cheese
1 cup LunaOlivo Portofino balsamic vinegar
Instructions
Heat a large skillet over medium-high. Once it’s hot, melt the butter and add the onions. Cook for about 10 minutes, or until the onions soften and begin to brown. Add the mushrooms and cook for another 10 minutes. Remove from heat and set aside.
If you have a grill pan, place it over medium-high heat. (If you don’t, a regular skillet will be fine.) Slice the polenta into 1/2-inch rounds and brush both sides with olive oil. Grill for about 3 minutes on each side or until the polenta turns golden and develops grill lines. Remove them to an oven-safe platter.
Top each polenta round with a heaping spoonful of the onions and mushrooms. Crumble some Gorgonzola over each round, then run them under your broiler for about 3 minutes, or until the cheese just melts. Remove and drizzle with the LunaOlivo Portofino balsamic.
Makes about 12 rounds.
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