Polenta Platter Veggiecopia

SHOP (15–20 servings)
Polenta (I like Bob’s Red Mill) 24 ounce package
Grilled or Marinated Artichoke Hearts (2 jars)
Julienned Sundried Tomatoes (1/2 jar)
Caramelized Pearl Onions (Jarred)
Fresh Cherry Tomatoes (1 basket)
Fresh Corn (Grilled, Roasted or Steamed) 3 ears or 3 cups
Fresh Mushrooms (1 pound thinly sliced)
Fresh Flat Leaf Parsley (Finely chopped for garnish)
Mascarpone Cheese (1 tub at room temperature)
Grated Parmesan or Pecorino Romano Cheese (2 cups)

PREP (30 minutes)
Preheat oven to 350 degrees
Halve cherry tomatoes, toss in a few spoonfuls of the sundried tomato oil on a baking sheet until just slightly blistered.
Mix fresh tomatoes with slightly chopped sundried tomatoes 
Cook Corn cobs and slice kernels off the cobs
(Alternatively use Trader Joe’s (or other) frozen roasted corn)
Sauté mushrooms in EVOO, butter and dry white wine etc.
Finely chop parsley

Make the Polenta

Bring 9 cups of water to full boil & add salt
Add polenta and boil for five minutes, stir, cover until water is fully absorbed. Still in the mascarpone, cheeses until creamy
Pour polenta evenly on large oval platter

FINISH (10 minutes)
Carefully arrange rows of each vegetable topping evenly across polenta, Garnish with Parsley