Cooked and cooled polenta can be cut into shapes and grilled to make an excellent base for a tempting topping. Here the polenta is flavoured with gruyère cheese, and the topping is a savoury mixture of mushrooms, walnuts and herbs. This is delicious with a simple green salad.
I added 25g butter to my polenta, used chicken stock instead of veg and chedder cheese as it was all I had. Simple recipe but very tasty - 09 Apr 2011 (Review from Allrecipes AU | NZ)