Grilled Polenta with Mushroom Ragout

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.