4 Cups Water                      
1/4# Butter
1 Cup Polenta                     
2 tsp ground white pepper
1 tbsp Minced Fresh Parsley       
1 Tsp Fresh Thyme
1/2 Cup Green Onions, Minced      
Shiitake Mushrooms and
1/2 Cup Mushrooms, Minced          
Sun-Dried Tomatoes for Garnish
1/4# Fontina Cheese, Sliced Thin
1/2 Cup Dry White Wine
Pinch of Salt & Pepper

Makes: 6 to 8 servings.

Bring water, salt, pepper, and thyme to a boil in large
saucepan.  Slowly beat polenta with a whisk to avoid lumps.
Reduce heat to low and stir to prevent sticking.  Cook
slowly for 10 minutes.  In a separate pan, saute mushrooms
and green onions in 2 tbsp of butter until cooked through
and just beginning to brown.  Season with a little salt and
pepper, add wine and reduce until most of the wine cooks
away.  Add to polenta mixture with remaining butter and
parsley.

Off heat, spread polenta mixture on buttered cake pan or 
cookie sheet so that it is approx. 1/2" thick.  Cool, cover
with plastic and refrigerate up to a day in advance.  To
complete the dish, cut polenta into diamonds or other
interesting shapes.

Grill over mesquite until surface is slightly toasted.  Turn,
place a slice of Fontina cheese on top and allow to just
melt.  Serve warm, garnished with grilled shiitake mushrooms
and slivers of sun-dried tomatoes.

Serve with Ridge-Lytton Springs Zinfandel.