Ingredients

8 slices ready-to-serve polenta (from a 24-ounce refrigerated package) 1/4 cup olive oil 1 pound (about 6 cups) fresh mushroom mixture including: small shiitakes, criminis, oysters, and whites 8 ounces (small loaf) Italian bread 1 jar (7 ounces) roasted red peppers 3 tablespoons prepared pesto 1 cup spinach, arugula or lettuce leaves 4 ounces thinly sliced mozzarella cheese

Description

Polenta With Mushroom Medley, Recipe

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