Grilled Garlic Polenta Rounds with
1 Tbs. Garlic Olive Oil
1/4 cup shallots, minced
1 lb. assorted fresh mushroom, chopped
1 Tbs. Wild Mushroom and Sage Olive Oil
1/4 tsp. black pepper
1/4 tsp. sea salt
2 Tbs. fresh flat leaf parsley, chopped
1 Tbs. Traditional Balsamic Vinegar
1 (18 oz tube) prepared polenta, sliced into 12 rounds
Heat olive oil in a large nonstick skillet over medium-high heat. Add shallots and cook until softened, about 30 seconds. Drizzle Wild Mushroom and Sage Olive Oil over chopped mushrooms and toss gently. Add mushrooms to pan along with sea salt and pepper. Cook stirring occasionally until mushrooms are deeply browned and have released most of their liquid. About 6-8 minutes. Remove from heat and stir in parsley and balsamic vinegar.
Heat a pan over medium-high heat. Coat both sides of the polenta rounds with Garlic Olive Oil. Cook 4 to 5 minutes per side. Remove from heat and top each round with about 3 tbs. mushroom mixture. Serve immediately.