Oriental Cole Slaw

Ingredients:

• 1 log prepared polenta
• ¼ cup Parmesan cheese
• 1 Tblsp. extra virgin olive oil
• 1 lb. assorted exotic mushrooms, sliced
• 2 tsp. garlic, minced
• 1 tsp. fresh rosemary, chopped
• salt & pepper, to taste
• 3 Tblsp. cream cheese
• ¼ cup water
• 2 Tblsp. fresh parsley, chopped

Directions:

Preheat oven to 450°.

Slice polenta log into 16 equal slices and place in a single layer on a greased cookie sheet. Sprinkle Parmesan cheese on each piece of polenta and bake for 15 minutes.

In a large, nonstick skillet, over medium heat, add extra virgin olive oil and mushrooms. Cook for 7 minutes. Add garlic, rosemary, salt and pepper and cook for 1 minute. Add cream cheese and water and stir until smooth and creamy.

Remove polenta from oven and arrange on serving platter. Top each piece of polenta with a spoonful of wild mushroom sauce. Sprinkle with chopped parsley and serve.