Grilled Polenta with Mushroom Sauce
Mix the mushrooms, garlic and parsley together in a medium bowl. Cover with pastic wrap and refrigerate for 1 hour to let the flavors mingle.
Cook the polenta as directed and spread it in a greased 9 inch square baking dish. Set the polenta aside for at least 30 minutes, until firm. Cut into 4 squares and then cut each square in half from corner to corner to make 2 triangles. Set aside.
Heat the butter and red pepper flakes in a large saute pan set on high heat, until the butter is melted and sizzling, about 1 minute. Add the mushroom mixture and cook until the mushrooms are limp and have released their juices, about 4-5 minutes. Stir in the wine and boil until reduced by half, about 2-3 minutes. Add the cream, vegetable or chicken stock, salt and pepper and bring to a boil. Stir in the cream cheese and cook until it has competely melted. Continue to cook over high heat until the sauce has thickened enough to coat the back of a spoon, about 4-5 minutes. Remove from the heat and add the Parmigiano and Swiss cheeses, stirring until completely melted. Set aside and cover to keep warm.
Grill, saute or broil the polenta triangles according to the directions on page 231, until lightly browned. To serve, place 2 polenta triangles on each dish. Stir the truffle oil into the sauce, if you wish, before spooning it over the polenta.
Wine Suggestion -Sauvignon Blanc