Sautéed Mushrooms On Grilled Polenta

• 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

1. Lightly grease and line a 7x11 inch baking dish with parchment paper.
2. 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.
3. Transfer polenta to a chopping board and cut into 12 triangles.
4. 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.
5. 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.
6. Serve polenta topped with mushroom mixture.

polenta, parmesan cheese, fresh basil, butter, mushrooms, butter, shallots, garlic, mixed mushrooms, tomatoes, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/33323 (may not work)