- Prep Time : 10 minutes
- Cook Time : 15 minutes
- Yield : 20 to 30
Make the Polenta according to directions. When cooled or set, cut into 1 inch squares and place on a plate.
In a sauté pan, add the vegetable stock and sliced onions and stir constantly until the onions become brown and caramelized. This process with constant stirring and possibly adding a small amount of vegetable stock when the onions begin to stick to the pan, make take as much as 15 to 20 minutes before they become brown and caramelized looking. It is well worth the time spent. Put aside in a bowl and let cool.
Add the mushrooms and the Marsala wine to the same pan and add some vegetable stock – no more than 1/8th of a cup and sauté the mushrooms with the minced garlic until soft. Set aside to cool slightly.
On the 1 inch polenta squares, use a teaspoon and add a small dollop of the caramelized onions and then a small of the sautéed mushrooms. Then sprinkle with the fresh chives and then the reduced balsamic vinegar.