Grilled Polenta With Herb Mushrooms And Chevre

• 3 c water
• 1.5 c coarse yellow cornmeal
• 1 tsp salt
• 1.5 T chopped rosemary
• salt and pepper
• 3 cloves garlic, chopped
• 4 T olive oil
• 10 oz cremini mushrooms
• 1 T sage leaves, chopped
• 1 T thyme leaves, chopped
• salt and pepper
• 4 oz chevre
• 1/4 c organic sour cream
• garnish:
• 1/4 c chopped herbs: parsley, sage, thyme, tarragon, margarom
• 2 roma tomatoes, diced

1. 1. Oil a 9x13 baking pan. Set aside. Start grill.
2. 2. Bring water to boil in medium saucepan and add salt. Add cornmeal in a steady stream, whisking constantly to avoid lumps. Using a wooden spoon, stir frequently until polenta is smooth and starts coming away from the sides of the pan. Pour into prepared pan to let cool and harden.
3. 3. Saute garlic in olive oil until soft and fragrant. Remove from heat.
4. 4. Wash and dry mushrooms and put on moistened bamboo skewers. Brush with garlic oil, rub with sage and thyme, and season with salt and pepper.
5. 5. Grill mushrooms over medium heat for approximately 10 minutes, or until browned and juices have released. Remove from skewers and cut into halves; keep warm.
6. 6. Cut polenta into 4" squares, brush with garlic oil and grill until crispy on both sides. Remove from grill.
7. 7. Prepare chevre cream while polenta is being grilled by softening the cheese with a hand held kitchen mixer. Add sour cream and beat until well combined.
8. 8. To serve: On a polenta square spread chevre mix to cover surface, sprinkle with herb mixture, chopped tomato and mushrooms. Top with another pinch of mixed fresh herbs, season with good salt and pepper, and serve.

water, cornmeal, salt, t, salt, garlic, olive oil, mushrooms, t, thyme, salt, chevre, sour cream, herbs, roma tomatoes

Taken from www.epicurious.com/recipes/member/views/grilled-polenta-with-herb-mushrooms-and-chevre-1203071 (may not work)