Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  scallions
  3        tablespoons  unsalted butter
  2               cups  fresh basil leaves
  5               cups  chicken stock
  2               cups  polenta
  1                cup  half and half
     3/4           cup  parmesan cheese
  1           teaspoon  kosher salt
     1/2         pound  mozzarella cheese
                        porcini mushroom
                        sun-dried tomato halves in o
                        fresh herbs

Preparation:

heat butter in a large saucepot, over a medium flame add the scallions, heat and stir until softened blanch the basil in boiling water for 30 seconds drain, rinse in cold water, and drain well squeeze dry and chop fine add to the onion mixture-mix well stir in the stock bring to a boil and stir in the polenta meal heat and stir until thickened stir in the half and half reduce heat to low heat and stir for 10-15 minutes, until quite thick remove from heat stir in the parmesan cheese and salt-mix well spread half into a jelly roll pan, greased with olive oil sprinkle with half of the grated mozzarella cheese top with the other half of the polenta mixture cover with plastic wrap, press smooth, and chill for 2-96 hours remove cover and sprinkle remaining cheese on top pass under the broiler to brown the tops cut into shapes and arrange onto a serving platter serve warm or at room temperature

Nutritional Information:

235 Calories (kcal); 9g Total Fat; (34% calories from fat); 8g Protein; 29g Carbohydrate; 27mg Cholesterol; 924mg Sodium