Bring the water to a slow boil. Slowly whisk in polenta.
Reduce heat to low. Let simmer, whisking frequently for 15 minutes.
Pour onto ½ sheet pan. Level off with rubber spatula.
Cool, uncovered. After completely cooled, cut with cookie cutter desired size. *Recipe will make 4-8 Polenta Cakes, depending on desired size.
In a 12” pan heat olive oil. Add sliced mushrooms, and shallots
After 4 minutes, add garlic and bell pepper. Reduce heat to medium, and stir occasionally until desired color.
In a large bowl combine roasted tomatoes, chives, S&P, and extra virgin olive oil.
Grill each polenta cake for 2 minutes, then quarter turn. Flip polenta cakes and grill for 1 more minute.
In preferably a rectangular plate, place 3 polenta cakes across the middle. Top each one with the 3 different toppings:
Roasted tomato topping, Pesto, Mushroom topping. (Optional: garnish each separately with rosemary, shaved parmesan, basil.)