Polenta Fontina

Polenta Fontina "Paninis" with Mushroom Sauce

prep time

minutes
cook time

minute
servings
4

Ingredients










Cooking Instructions

1

Melt 1 tablespoon of the butter in a small skillet over medium heat. Add shallots; cook and stir 3 minutes. Add mushrooms, thyme, salt and pepper; cook and stir 5 minutes or until mushrooms are tender.


2

Meanwhile, combine 1/2 cup of the cheese and tomatoes. Heat remaining 1 tablespoon butter on a large nonstick griddle or 12-inch 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 minutes. Carefully turn; continue cooking 3 minutes or until hot and cheese is melted.


3

Transfer paninis to four serving plates; top with mushroom sauce and remaining 1/2 cup cheese.


Ingredients










Cooking Instructions

1

Melt 1 tablespoon of the butter in a small skillet over medium heat. Add shallots; cook and stir 3 minutes. Add mushrooms, thyme, salt and pepper; cook and stir 5 minutes or until mushrooms are tender.


2

Meanwhile, combine 1/2 cup of the cheese and tomatoes. Heat remaining 1 tablespoon butter on a large nonstick griddle or 12-inch 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 minutes. Carefully turn; continue cooking 3 minutes or until hot and cheese is melted.


3

Transfer paninis to four serving plates; top with mushroom sauce and remaining 1/2 cup cheese.


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