Portobello Polenta Stacks Recipes

Steps:

• Cook bacon until crisp in a nonstick skillet. Slice polenta into 8 rounds. In 2 teaspoons bacon fat, cook polenta until crisp. Saute tomatoes until collapsed, then add spinach and wilt. Poach eggs. Top polenta with bacon, tomato mixture, and eggs; season with salt and pepper.

Steps:

• Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
• Bake in preheated oven for 30 minutes, or until cheese is golden brown.

Steps:

• Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus.
• Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside.
• Clean mushroom and carefully remove stem.
• Slice the tomato, nice thick slices.
• To build the stack: Build the stack as the bottom of the mushroom browns.
• Rub butter on a non-stick ovenproof fry pan, heat on the top of the stove, and place mushroom, top down in fry pan.
• Sprinkle with salt, thyme and a few grains of reserved cayenne pepper.
• Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper.
• Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture.
• Sprinkle with salt, thyme and remaining few grains of cayenne pepper.
• Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit.
• Sprinkle with Parmesan cheese.
• Place on middle rack in a 400°F oven for about 20 minutes or until heated through and the Parmesan is melted.
• Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese.
• Make one or repeat to make more.