Polenta Fontina "Paninis" with Mushroom Sauce
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 10 Min.
Cook Time: 18 Min.
Prep Time: 10 Min.
Cook Time: 18 Min.
What you need:
* 2 Tbsp. unsalted butter, divided
* 1/3 c. minced shallots or onion
* 2 (4 oz.) pkgs. sliced mixed exotic mushrooms or 1 (8 oz.) pkg. sliced crimini or button mushrooms (4 c.)
* 1 Tbsp. chopped fresh thyme or 1 tsp. dried
* 3/4 tsp. salt
* 1/4 tsp. freshly ground black pepper
* 1 c. (4 oz.) shredded Wisconsin Fontina cheese, divided
* 1/4 c. chopped well drained sun-dried tomatoes in oil
* 1 (16 oz.) tube polenta or flavored polenta, cut crosswise into 16 (1/3-in.) slices.
* 1/3 c. minced shallots or onion
* 2 (4 oz.) pkgs. sliced mixed exotic mushrooms or 1 (8 oz.) pkg. sliced crimini or button mushrooms (4 c.)
* 1 Tbsp. chopped fresh thyme or 1 tsp. dried
* 3/4 tsp. salt
* 1/4 tsp. freshly ground black pepper
* 1 c. (4 oz.) shredded Wisconsin Fontina cheese, divided
* 1/4 c. chopped well drained sun-dried tomatoes in oil
* 1 (16 oz.) tube polenta or flavored polenta, cut crosswise into 16 (1/3-in.) slices.
What to do:
1. Melt 1 Tbsp. of the butter in a small skillet over medium heat. Add shallots; cook and stir 3 min. Add mushrooms, thyme, salt and pepper; cook and stir 5 min. or until mushrooms are tender.
2. Meanwhile, combine 1/2 c. of the cheese and tomatoes. Heat remaining 1 Tbsp. butter on a large nonstick griddle or 12-in. nonstick skillet over medium heat until melted and bubbly. Arrange 8 slices polenta in skillet; top with cheese mixture and remaining 8 slices polenta. Cook 3 min. Carefully turn; continue cooking 3 min. or until hot and cheese is melted.
3. Transfer paninis to four serving plates; top with mushroom sauce and remaining 1/2 c. cheese.
2. Meanwhile, combine 1/2 c. of the cheese and tomatoes. Heat remaining 1 Tbsp. butter on a large nonstick griddle or 12-in. nonstick skillet over medium heat until melted and bubbly. Arrange 8 slices polenta in skillet; top with cheese mixture and remaining 8 slices polenta. Cook 3 min. Carefully turn; continue cooking 3 min. or until hot and cheese is melted.
3. Transfer paninis to four serving plates; top with mushroom sauce and remaining 1/2 c. cheese.