Ingredients
- Roasted Tomato Sauce:
4 plum tomatoes, halved
2 tsp shallots, minced
1 clove garlic
1 tsp olive oil
Pinch black pepper
1 sprig fresh thyme, finely chopped
1 sprig fresh chives, finely chopped
1 sprig fresh oregano, finely chopped
Pinch salt
2 tsp balsamic vinegar
Roasted Wild Mushrooms:
10 cloves garlic, minced
2 tsp olive oil
4 Tbsp balsamic vinegar
4 sprigs rosemary, chopped
4 sprigs thyme, chopped
1 cup shitake mushrooms, sliced
1 cup oyster mushrooms, sliced
½ cup Portobello mushrooms, sliced
½ cup button mushrooms, sliced (I used cremini)
½ tsp salt
Polenta:
1 cup water
1 cup vegetable broth
1 tsp garlic, minced
½ cup yellow cornmeal (I used instant polenta)
1/3 cup fat free sour cream
¼ cup shredded fat free mozzarella
¼ cup parmesan cheese *
1 tsp olive oil
¼ tsp salt
1/8 tsp pepper
Description
Adapted From The Common Grill Cookbook
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