1 16-ounce tube Frieda’s Organic Polenta, any flavor
2 tablespoons olive oil
1/4 cup sliced green onion
1 clove garlic, minced
Salt and pepper to taste
4 to 8 ounces crumbled blue, Roquefort, or feta cheese
Grated parmesan cheese
Preheat oven to 350 degrees.
Drain mushrooms well, reserving liquid for another use. Set mushrooms aside. Slice polenta thinly into 1/4-inch-thick slices; cut each slice in half crosswise. Place on a lightly oiled baking sheet. Brush polenta with 1 tablespoon of the oil. Bake 10 minutes, or until firm.
Meanwhile, in skillet, heat remaining oil. Sauté mushrooms with green onion and garlic 5 minutes over medium heat. Season to taste with salt and pepper.
Remove polenta from oven; spoon mushroom mixture over half of the polenta slices. Sprinkle cheese over mushroom mixture. Top with remaining polenta slices. Sprinkle tops of sandwiches with grated parmesan cheese. Return to oven for 5 minutes, or until cheese is melted. Makes about 20 sandwiches.