WISCONSIN POLENTA FONTINA PANINIS
WITH MUSHROOM SAUCE

2 tablespoons unsalted butter, divided use
1/3 cup minced shallots or onion
2 (4-ounce) packages sliced mixed exotic mushrooms or 1 (8-ounce) package sliced crimini or button mushrooms (4 cups)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded Wisconsin fontina cheese, divided
1/4 cup chopped well-drained sun-dried tomatoes in oil
1 (16-ounce) tube polenta or flavored polenta, cut into 16 slices

Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; cook and stir 3 minutes.

Add mushrooms, thyme, salt and pepper; cook and stir 5 minutes or until mushrooms are tender.

Meanwhile, combine 1/2 cup cheese and tomatoes.

Heat remaining 1 tablespoon butter on large nonstick griddle or in 12-inch nonstick skillet over medium heat until melted and bubbly.

Arrange 8 slices polenta on griddle; top with cheese mixture and remaining 8 slices polenta. Cook 3 minutes. Carefully turn over; continue cooking 3 minutes or until hot and cheese is melted.

Transfer paninis to 4 serving plates; top with mushroom sauce and remaining 1/2 cup cheese.

Makes 4 servings
Adapted from source: Wisconsin Milk Marketing Board