Polenta Marsala

My roommate and I live in the Napa Valley. Thus we are constantly surrounded by the finest foods. We decided since I am a vegetarian to make a Polenta Marsala with a side of Caprese Salad. Here is how we created our masterpiece. 

Ingredients

1 cup of Chardonnay (any kind you would drink yourself)

1/4 cup of Olive Oil

3 Tbs of Butter

3 Garlic Cloves

3 Tbs Cappers 

Polenta (pre-made/ follow instructions on box)

Caprese

2 Cups Cherry Tomatoes

3 Basil Leaves 

1 Garlic Clove

Pepper and Salt (to taste)

Splash of Olive Oil

Marsala

• Add Butter, Oil, and crushed Garlic to a saucepan on at a medium heat.
• Once the garlic is cooked for about 2 minutes (without getting brown, we don't want brown, brown is bad) add the cup of Chardonnay, and let simmer for 6 minutes. 
• While sauce is simmering, in another saucepan add a dash of oil to it and place polenta in and brown about 3 minutes per side, just enough to crisp up. 
• Add Cappers to your sauce that is simmering and add your salt and pepper to taste. 
• Place your polenta into the pan with the sauce, and coat bothsides.... let simmer for about 2 minutes to help the polenta absorb the flavor. 
• Bon appetite! 

Caprese

• Cut tomatoes in half
• Chiffonad the Basil
• Cut mozzarella into bite size pieces
• Crush garlic
• combine all above ingredients ad a splash of oil, salt and pepper to taste, serve chilled.