Grilled Polenta with Roasted Portobello Mushroom Sauce

• 4 cups water
• 1 cup cornmeal
• 1/4 cup butter, divided
• 1/3 cup Kraft 100% Parmesan Grated Cheese
• 1 jar (650 mL) Classico di Toscana Roasted Portobello Mushroom Pasta Sauce

1. Bring water to boil in medium saucepan.
2. Gradually stir in cornmeal.
3. Add 2 Tbsp.
4. butter; cook and stir 1 to 2 min.
5. or until melted.
6. Simmer on medium-low heat 15 to 20 min.
7. or until thickened, stirring constantly.
8. Remove from heat.
9. Add cheese and remaining butter; stir until butter is completely melted and mixture is well blended.
10. Pour into parchment-lined 13x9-inch dish.
11. Cool completely.
12. Refrigerate 1 hour or until firm.
13. Heat barbecue to medium heat.
14. Cut polenta into 12 triangles.
15. Grill 3 min.
16. on each side or until heated through and grill marked on both sides.
17. Meanwhile, heat pasta sauce as directed on label.
18. Serve polenta topped with the pasta sauce.

water, cornmeal, butter, cheese, pasta sauce

Taken from www.kraftrecipes.com/recipes/grilled-polenta-roasted-portobello-mushroom-sauce-187301.aspx (may not work)