Grilled Polenta with Mushroom Sauce

Its back to the grill again tonight for something I have never cooked with before - Polenta.  I've eaten it in restaurants before and loved it.  So, I thought it was time to give it a try.  I took a short cut and used store-bought polenta rather than making my own.  It came out pretty good!  For this recipe, you will need:

1 tube prepared polenta (I used plain, but might tried flavored next time)
8 oz mushrooms (I used baby portobellos) - sliced
1/2 medium onion, diced
1-2 cloves garlic, minced or 1 heaping tsp jarred garlic
2/3 C white cooking wine (can substitute vegetable broth)
1/3 C heavy cream
1/2 C shredded fontina
1-2 tsp olive oil
Salt & Pepper to taste

Preheat the grill on high.  Remove the polenta from the plactic tube and cut into 1/2" slices.

Lightly coat the grill with cooking spray and place the polenta on it.  Sprinkle with salt and pepper.  Cook for about 7-10 minutes, then flip and cook the other side.  You want to see dark grill marks when you flip it.

Meanwhile, preheat the olive oil in a pan on medium heat.  Add the diced onions and cook for 1-2 minutes.  Add the garlic and cook for an additional minute.  Add the mushroom, sprinkle with salt and pepper, and allow to cook for about 5-6 minutes or until the mushrooms are soft and most of the liquid is absorbed.  Add the wine (or broth) and continue to cook until reduced by half. (*the alcohol in the wine will cook off well before its time to eat). 

Stir in the cream and simmer.  Add the cheese, stirring constantly until incorporated.  Add salt and pepper to taste.

Arrange the polenta onto a serving dish or individual dishes and spoon the sauce over the top.  Its ready to serve!  I served mine with grilled asparagus and roasted red potatoes.