Polenta is an inexpensive, gluten-free cornmeal based Italian dish that can be prepared several ways. I chose to slice the prepared polenta and top it with sautéed mushrooms combined with fresh herbs for an appetizer.

This recipe could also be served as a side dish with Lemon Basil Chicken or Rosemary Balsamic Pork Tenderloin.

Ingredients (makes 15 cakes)

• 1 tbsp olive oil
• 1 cup baby portabella mushrooms (sliced)
• 3 cloves garlic (minced)
• 1 tbsp fresh basil (chopped)
• 1 tbsp fresh Italian parsley (chopped)
• 18 oz polenta
• ¼ cup mozzarella cheese (shredded)
• 2 tbsp balsamic vinegar

Heat the olive oil in a small skillet.  Add the mushrooms and sauté until brown and fragrant, 5-7 minutes.

Add the minced garlic and sauté for an additional 2 minutes. Remove from the heat and place the mushrooms in a small bowl.  Mix in the basil and parsley.

Slice the polenta into 15 “cakes”.

Top the polenta with the mushroom mixture, then sprinkle with the mozzarella cheese.

Bake in a 350° oven for 12 minutes.

Drizzle with the balsamic vinegar and serve.

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.