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.