Grilled Polenta and Mushroom Stacks

Another Meatless Monday idea... or any day of the week! Polenta is just ground corn. It's a staple in Northern Italian cooking. This is really easy if you buy the pre-made polenta tube thing. But, we made our own, and it couldn't be easier. You just need a little time after you cook it for it to set. So if you're in a rush, tube it.

Cooking time: 40 mins

Polenta to set: about an hour in the fridge

Servings: 4

Ingredients: Polenta:

2 cups polenta

6 cups water 2 tbsp butter

3 tbsp shredded parmesan cheese

1 tsp salt

1/2 sliced sweet onion 1 lb sliced mushrooms such as cremini and portabella 1 tsp fresh thyme 3 tbsp butter 1 tsp salt 1 tsp pepper 1 tbsp balsamic vinegar 2 large handfuls of fresh spinach

1 clove garlic, minced

1/4 cup grated parmesan cheese

Directions:

Boil the water in a large pot and slowly add the polenta to it. Turn the heat to simmer and stir for about 30 mins until smooth. Make sure the polenta doesn't stick to the side of the pot. Add butter and cheese and stir until melted. Turn out into a shallow baking dish or cookie sheet lined with parchment. Smooth down and even out edges. Put in fridge until set.

In a large frying pan, add 1 tbsp butter and onion. Cook over medium heat until soft and caramelized. Add mushrooms, thyme, 1 tbsp butter, salt and pepper. Cook mushrooms until most of the moisture has cooked off. Add balsamic and stir until coated.

Set mushroom mixture aside, and in the same pan, add minced garlic, 1 tbsp butter and spinach. Stir until wilted.

Meanwhile, cut the polenta into 3-4 inch squares. Heat grill to medium and oil grates so polenta doesn’t stick. Grill until heated through, about 2 mins per side. This can also be done in an oven but you won't get the grill marks and it will take about 10 mins to heat through. Top grilled polenta squares with wilted spinach, mushroom mixture and parmesan cheese. Heat in oven for about 5 mins at 350º until cheese is melted. Stack one square on top of the other and serve.

Cheers! xx