1 packages of pre-made firm polenta, cut into ½ inch slices
1 lbs. of mixed wild mushrooms, cleaned
¼ cup dried apricots, finely sliced
1 shallots, thinly sliced
2 tablespoons melted butter
1/4 cup Marsala wine
1/2 cup frozen peas
½ teaspoon cinnamon
¼ teaspoon freshly ground nutmeg
Finley ground black pepper
Preheat oven to 400 degrees F.
In a large bowl toss together mushrooms, apricots, shallots, melted butter, wine, cinnamon and nutmeg and sprinkle with a generous pinch of salt and freshly ground black pepper. Toss to coat.
Place mushrooms in a roasting pan and roast in the oven for 30-45 minutes until the mushrooms are tender and cooked through. Remove from heat and set aside.
Lightly grease a grill pan or griddle over high with a little olive oil. Once hot place polenta onto grill pan and let grill for 3-4 minutes on each side until grill marks begin to form.
Transfer polenta to a large platter or individual serving plates (about 3 per serving) and sprinkle with a pinch of salt.
Ladle mushrooms over polenta.