Grilled Polenta with Mushroom Ragout
1 roll prepared polenta, cut into 1 inch slices
Olive oil
4 cups assorted mushrooms, sliced
1 tomato, chopped
2 cloves garlic, chopped
3 green onions or shallots, chopped
2 sprigs fresh thyme
1/2 cup chicken stock or white wine
Salt and pepper
Asiago cheese
Preheat your grill pan to hot and slice the polenta into 1 inch discs. Brush with olive oil and grill the polenta on the grill pan till warmed and sear marks are formed. In a large skillet, saute the mushrooms, tomato, garlic, shallots, and thyme till the mushrooms are browned. Add in the chicken stock, salt and pepper and continue to cook till a sauce is formed. Spoon the mushroom ragout over the top of the grilled polenta and sprinkle with asiago cheese.