I found out about polenta a few years ago, and I have decided I do not make it enough. This time I purchased the pre-made polenta and sliced it into 1/2-inch thick rounds.
- 1 roll of pre-cooked refrigerated polenta, sliced into rounds
- Fresh basil, torn
- White mushrooms, chopped
- 1/2 cup shredded mozarella cheese
- Olive oil
Dry the polenta well. Brush olive oil on both sides and sprinkle with salt and pepper.
Grill on medium high for 5 minutes per side, or until dark grill marks appear (they never showed up on mine).
Place polenta slices in an ovenproof baking dish. Sprinkle each slice with the mozzarella cheese.
Arrange the basil pieces on top of the cheese. Layer the mushroom slices or chunks on top.
Bake at 450F for 10 minutes, or until cheese is melted and mushrooms are browned.