Cheesy Polenta Toasts

Cheesy Polenta Toasts with Roasted Mushrooms and Spinach                           Serves 8

The Perfect New Years Eve Appetizer, from "The Gluten-Free Hassle-Free, Cookbook" By Marlisa Brown scheduled for release March 2015

3 cups (24 oz) water

½ tsp sea salt

1 cup dry polenta (corn grits, such as Bobs red mills)

4 Tbsp olive oil, divided

2 Tbsp grated parmesan cheese

10 oz baby portabella mushrooms, stems removed cut in half

1 Tbsp balsamic vinegar

2 cloves (1 Tbsp) minced garlic

¼ tsp sea salt

¼ tsp pepper

2 Tbsp chopped fresh parsley

¼ cup shredded Asiago cheese

1(6 oz) bag baby spinach leaves

1 tsp garlic powder

1. Prepare polenta: Bring 3 cups water and salt to boil in medium saucepan. Gradually add polenta, stirring constantly with whisk.  Reduce heat to low and cook 15 to 20 minutes stirring frequently.
2. Remove from heat. Stir in 1 Tbsp olive oil.  Spoon polenta into a 9x9 inch square baking pan and chill for 2 hours or until firm.
3. Roast mushrooms: Preheat oven to 400 degrees. Place mushrooms in a medium bowl and drizzle with 1 Tbsp olive oil, balsamic vinegar, garlic, salt and pepper.  Toss together and place on baking sheet.  Roast for 15 minutes until mushrooms are tender. Set aside.
4. Heat 1 Tbsp olive oil in large non-stick skillet. Add spinach and cook 1-2 minutes until spinach is slightly wilted.  Sprinkle with garlic powder.  Remove from heat and set aside.
5. Invert polenta onto cutting board. Cut into 8 squares.  Cut each square in ½ diagonally to form triangle.  Heat 1 Tbsp olive oil in large non-stick skillet.  Add polenta to pan and cook 5 minutes on each side until lightly browned.  Sprinkle with Asiago cheese. Cover pan to let cheese melt.
6. Serve polenta triangles with mushrooms and spinach.

Nutritional information: 180.8 calories, 5.1 grams protein, 16.8 grams carbohydrates, 10.2 grams fat, 8.1 milligrams cholesterol, 324.8 milligrams sodium, 2 grams fiber, 99.2 milligrams calcium, <1 milligram iron

Tip:  Use instant polenta to simplify this recipe and reduce preparation time.

**Allergy Tip: GF, EF, SF, NF, PF, FF, SFF, V.  To make milk free and vegan use milk free cheese

substitute in the place of the Asiago and parmesan cheese.

FODMAPs:  Use eggplant in place of the mushrooms, omit garlic and garlic powder and use

 garlic infused oil in place of 2 Tbsp of the olive oil.