Wednesday, May 15, 2013
Polenta, Mushroom and Gorgonzola Stack
- 18 oz precooked polenta
- 8 oz baby bella mushrooms
- 1/2 jar pasta sauce
- Gorgonzola cheese
- Olive oil
- Salt and pepper to taste
Directions
1) Cut tube of polenta into 1/4-1/2 inch thick rounds. Heat small amount of olive oil in pan and pan fry polenta rounds for a few minutes on each side.
2) Meanwhile, saute baby bella mushrooms. Once mushrooms are soft, add pasta sauce and mix well.
3) Top polenta rounds with mushroom sauce mixture and then sprinkle with gorgonzola cheese.
# posted by Chelsea @ 12:24 PM 
