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Ingredients

8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled
4 portobello mushrooms, stems removed and reserved
6 tablespoons basil oil
Salt and pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Nutmeg
Polenta, flavored with marjoram

Wisconsin Blue Cheese Cream:
1 cup vegetable or chicken stock
1 cup heavy cream
1/2 cup (2 ounces) Blue cheese, crumbled

Description

Eat Wisconsin Cheese