Deandona is a genius! I will say this again, because this post would not exist without her- DEANDONA IS A GENIUS! This morning we went to an indoor wall climbing gym for a 2 hour introductory session and had a fantastic time. We also didn’t eat anything for lunch, so I was fine, but she was having a low blood sugar moment and we made the mistake of going into Trader Joes for some $3 white wine. As we meandered down the aisles, thinking of fun and exciting things to do and post onto Caviartaste we came across an 8 oz package of polenta.
She asked me- What does polenta taste like? I said that it was really good, but I had issues trying to explain the taste to her. That was all I needed to say- she was game to try something new on this rainy and overcast Thursday. We continued to roam the store looking for sales and attempting to fool the taste test woman into thinking that we hadn’t already had 3 tastes of the pumpkin bread and all of the ingredients and the construction of this little beauty came together in our heads!
You can treat this as an entree, side dish, or appetizer depending upon how hungry you and yours are, but there should be between 12 and 14 stacks for you to serve. It is best served warm with a nice chewy flat bread and a glass of chilled fruity white wine!
Ingredients-8 oz. Polenta, premade 3 Tomatoes, large (you can use whatever is the freshest and on sale as well) 10 oz. sliced crimini (baby portobello) mushrooms 2 T. minced garlic 1 T. olive oil 8 oz. Mozzarella, sliced (12-14 slices) 3 T. salted butter 1/2 tsp. dried basil 1 tsp crushed red pepper flakes Instructions- 1.Slice and seed the tomatoes and set aside. Slice the mozzarella and set aside. 2. In a skillet, warm the olive oil on a medium heat. Saute the garlic, mushrooms, basil, and red pepper, until they are fully cooked (approximately 10 minutes). Set aside. 3. Melt the butter in your skillet over a medium heat. Pan fry the polenta slices, cooking 4-5 minutes per side or until it begins to brown. 4. Construct the napoleon: Tomato, polenta, mozzarella, and top it with the sauteed mushrooms. Sprinkle with salt and drizzle with olive oil. Serves 5