1 24-ounce tube of prepared polenta
1/4 cup extra-virgin olive oil, for brushing the polenta and ham
12 slices deli-sliced capocolla, cut as thick as a slice of bacon
2 tablespoons EVOO
2 tablespoons unsalted butter, cut into pieces
4 garlic cloves, finely chopped
2 shallots, thinly sliced
1 1/2 pounds assorted mushrooms, such as cremini, portobello, shiitake, or fresh porcini, thinly sliced
2 tablespoons chopped fresh thyme
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup dry red wine
1 cup beef stock or broth
1 15-ounce can crushed fire-roasted tomatoes, such as Muir Glen brand
1 10-ounce sack of Italian cheese blend or shredded Provolone
Heat a large nonstick skillet over medium to medium-high heat. Add the 2 tablespoons of the EVOO and butter. When the butter melts, add the garlic and shallots and swish around for 30 seconds, then add the mushrooms and combine.
In a shallow casserole, layer the polenta with ham.
This is the first variation on the Mushroom Saute meal. It doesn't feel like the same meal at all, so I guess it accomplished it's goal. I like this meal, although when I commented to my husband that there was too much cheese (I used a 12 ounce package), he said that's like saying there's too much oxygen in the air. :) I used a little less oil for brushing and 1 tbsp less butter for this meal to try to cut back on the fat. I also added the salad to the ingredient list.