Description
A recipe for Grilled Polenta With Portobello, Crimini and White Mushrooms

Ingredients

• 4 cups water
  
• 1 teaspoon salt
  
• 1 cup cornmeal
  
• 1/4 cup butter, divided
  
• 1/3 cup freshly grated
  
• Parmesan cheese
  
• 1 jar Classico Triple Mushroom pasta sauce

Preparation
1. In medium saucepan, bring water and salt to boil. Gradually stir in cornmeal and 1/8 cup butter. Cook over low heat, stirring constantly, for 20 minutes. Mixture will become quite thick. Stir in remaining butter and Parmesan cheese. Pour cooked polenta evenly into 8-inch square baking dish, lined with parchment paper. Cool completely, then chill until firm. Slice into 12 wedges.

2. Place polenta wedges on greased grill over medium heat. Cook on both sides until heated through, about 3 to 4 minutes.

3. In the meantime, in large saucepan, heat pasta sauce. Serve polenta with about 1/3 cup sauce over top.

Nutrition
no information available

Serves
Serves 6.

Variations
no information available