Ingredients
- 12 each Mission® 8” Mazina™ Tortilla
- 2 lb. Mushroom Polenta see related recipe
- 10 oz. Mushroom Polenta see related recipe
- 6 oz. Prosciutto, cooked crisp
- 12 oz. Mozzarella, shredded
- 1 1/2 cup Marinara, warmed
- 6 oz. Black Olives, roughly chopped
- 6 oz. Herb Marinated Tomatoes see related recipe
Directions
- On an oiled flattop grill, or in an oiled sauté pan, over medium-high heat, cook polenta for 3-4 minutes per side, or until warmed through, topping with 1 oz. cheese after flipping.
- To assemble one wrap, spread 1 oz. marinara over a tortilla, followed by polenta with cheese, ½ oz. crispy prosciutto, ½ oz. black olives, and ½ oz. marinated tomatoes. Roll, folding in one end to create a wrap.
Ingredients- 2 cup Chicken Stock
- 2 cup Heavy Cream
- 1 cup Corn Meal
- 1 cup Parmesan
- 2 Tbsp. Butter
- 8 oz. Baby Portobello Mushrooms, sliced
- 1/2 cup Red Onion, small dice
- 1/2 cup Roasted Red Pepper, small dice
- 2 tsp. Garlic, minced
- Salt, to taste
- Pepper, to taste
Directions
- In a saucepan over medium heat, combine chicken stock and heavy cream and bring to a simmer.
- Meanwhile, sauté mushrooms in 1 tbsp. butter until they have released their moisture. Add remaining butter, onion, pepper, garlic, salt, and pepper. Increase heat to medium-high and sauté for 5-7 minutes, or until onion has softened.
- When chicken stock and cream are hot, whisk in corn meal in a slow steady stream and continue to stir for 5-7 minutes as the mixture thickens. Whisk in parmesan and stir until melted. Fold in sautéed vegetables.
- Pour mixture into a greased hotel pan and refrigerate, covered, for 4-6 hours or overnight, until set. Cut into 3 ½ oz., rectangular portions (about 2”x 4”). Reserve refrigerated for service.
Ingredients- 2 cup Chicken Stock
- 2 cup Heavy Cream
- 1 cup Corn Meal
- 1 cup Parmesan
- 2 Tbsp. Butter
- 8 oz. Baby Portobello Mushrooms, sliced
- 1/2 cup Red Onion, small dice
- 1/2 cup Roasted Red Pepper, small dice
- 2 tsp. Garlic, minced
- Salt, to taste
- Pepper, to taste
Directions
- In a saucepan over medium heat, combine chicken stock and heavy cream and bring to a simmer.
- Meanwhile, sauté mushrooms in 1 tbsp. butter until they have released their moisture. Add remaining butter, onion, pepper, garlic, salt, and pepper. Increase heat to medium-high and sauté for 5-7 minutes, or until onion has softened.
- When chicken stock and cream are hot, whisk in corn meal in a slow steady stream and continue to stir for 5-7 minutes as the mixture thickens. Whisk in parmesan and stir until melted. Fold in sautéed vegetables.
- Pour mixture into a greased hotel pan and refrigerate, covered, for 4-6 hours or overnight, until set. Cut into 3 ½ oz., rectangular portions (about 2”x 4”). Reserve refrigerated for service.
Ingredients- 4 oz. Red Wine Vinegar
- 4 oz. Olive Oil
- 2 tsp. Sugar
- 1 Tbsp. Oregano, fresh, chopped
- 1 tsp. Salt
- 1/2 tsp. Pepper
- 6 oz. Tomato, thinly sliced
Directions
- Whisk together all ingredients but tomato until vinegar and oil have emulsified. Add tomatoes and let stand at room temperature for 30 minutes. Drain and reserve refrigerated for service.