Mushroom Saute on Charred Polenta and Seared Spicy Ham

• Cream
• Dry red wine for the sherry or white wine
• 1 24-ounce tube of prepared polenta for the 8 slices of bread
• 1 10-ounce sack of Italian cheese blend or shredded Provolone for the Gruyere cheese
• 1/4 cup EVOO, for brushing the polenta and ham 12 slices deli-sliced capocolla (Italian spicy ham), cut as thick as a slice of bacon
• 1 15-ounce can (about 2 cups) crushed fireroasted tomatoes, such as Muir Glen brand

1. Preheat a grill pan or large nonstick skillet to high.
2. Cut the polenta into 12 disks.
3. Pour the EVOO into a small dish.
4. Using a pastry or grill brush, paint the polenta with EVOO and char the disks on each side, 5 or 6 minutes total.
5. Remove the polenta and cover with foil to keep warm.
6. Brush the capocolla ham with EVOO and sear on both sides, 2 to 3 minutes total.
7. Preheat the broiler to high.
8. Prepare the mushrooms in the same manner as for the master recipe, #271, swapping the red wine for the sherry or white wine.
9. Add the tomatoes to the skillet when you would have added the cream in the original recipe.
10. In a shallow casserole, layer the polenta with ham.
11. Top with the mushroomtomato sauce and cover with the cheese.
12. Place under the hot broiler 6 inches from the heat to melt and brown the cheese.
13. Serve with a green salad.

cream, red wine, polenta, sack of italian cheese blend, evoo, tomatoes

Taken from www.epicurious.com/recipes/food/views/mushroom-saute-on-charred-polenta-and-seared-spicy-ham-374481 (may not work)