Trio Polenta:
roasted tomatoes, wild mushrooms,
asparagus, local goat cheese

Ingredients:

Polenta:
1 cup quick cook polenta
½ cup mascarpone cheese
3 cups vegetable stock or water
To taste –kosher salt and black pepper

Method:

• In a medium saucepan bring three cups of stock to a boil.
• Add polenta in a thin stream, whisking constantly until it is all incorporated.
• Stir with a wooden spoon until mixture is thik and dense. Remove from heat.
• Add mascarpone cheese, season with salt and pepper.
• Pour polenta into a 9x 12 baking pan and let cool.
• Once cool cut into desired shapes

Asparagus, mushrooms and tomatoes:
1 cup blanched asparagus (cut into 1.5 inch pieces)
½ cup marinated tomatoes in oil
2 cups sautéed seasonal wild mushrooms
4oz crumbled local goat cheese
Extra virgin olive oil

Final Assembly:

• Sear polenta in hot oil until crisp. Keep warm in a 200 F oven.
• Saute seasonal wild mushrooms.
• Place 1-2 pieces of polenta on a serving plate. Place wild mushrooms on top of polenta. Garnish with marinated tomatoes, asparagus, and goat cheese. Drizzle dish with extra virgin olive oil.