Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Scallions 3/4 c Parmesan cheese
3 tb Unsalted butter 1 ts Kosher salt
2 c Fresh basil leaves 1/2 lb Mozzarella cheese
5 c Chicken stock Porcini mushroom
2 c Polenta Sun-dried tomato halves in o
1 c Half and half Fresh herbs

HEAT BUTTER IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME ADD THE
SCALLIONS, HEAT AND STIR UNTIL SOFTENED BLANCH THE BASIL IN BOILING
WATER FOR 30 SECONDS DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
SQUEEZE DRY AND CHOP FINE ADD TO THE ONION MIXTURE-MIX WELL STIR IN
THE STOCK BRING TO A BOIL AND STIR IN THE POLENTA MEAL HEAT AND STIR
UNTIL THICKENED STIR IN THE HALF HALF REDUCE HEAT TO LOW HEAT AND
STIR FOR 10-15 MINUTES, UNTIL QUITE THICK REMOVE FROM HEAT STIR IN
THE PARMESAN CHEESE AND SALT-MIX WELL SPREAD HALF INTO A JELLY ROLL
PAN, GREASED WITH OLIVE OIL SPRINKLE WITH HALF OF THE GRATED
MOZZARELLA CHEESE TOP WITH THE OTHER HALF OF THE POLENTA MIXTURE
COVER WITH PLASTIC WRAP, PRESS SMOOTH, AND CHILL FOR 2-96 HOURS
REMOVE COVER AND SPRINKLE REMAINING CHEESE ON TOP PASS UNDER THE
BROILER TO BROWN THE TOPS CUT INTO SHAPES AND ARRANGE ONTO A SERVING
PLATTER SERVE WARM OR AT ROOM TEMPERATURE
Submitted By DAN KLEPACH On 08-20-95

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