Directions:
- Preheat oven to 500°F
- Bring milk, garlic, pepper and salt to a boil over medium heat. Slowly whisk in cornmeal, stirring occasionally for about 10 minutes. Transfer to a small sheet pan and smooth with a spatula. Set aside to cool.
- Toss mushrooms with truffle oil, salt and pepper on a large sheet pan. Roast until tender, 7 to 10 minutes.
- Use a 2-inch round cookie cutter to cut polenta into rounds. Sear both sides in a hot pan over high heat for 1 minute.
- Arrange polenta rounds on a platter and top each with roasted mushrooms. Grate cheese over tops. Garnish with basil and balsamic glaze.
- Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.19 Kcal (1424 kJ) | ||
| Calories from fat | 141.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.75g | 24% | |
|---|---|---|---|
| Cholesterol | 33.68mg | 11% | |
| Sodium | 899.19mg | 37% | |
| Potassium | 681.62mg | 15% | |
| Total Carbs | 41.43g | 14% | |
| Sugars | 14.26g | 57% | |
| Dietary Fiber | 4.1g | 16% | |
| Protein | 17.61g | 35% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1mg | 6% | |
| Calcium | 445.1mg | 45% | |
| Amount Per 100 g | |||
| Calories | 88.39 Kcal (370 kJ) | ||
| Calories from fat | 36.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 24% | |
|---|---|---|---|
| Cholesterol | 8.75mg | 11% | |
| Sodium | 233.62mg | 37% | |
| Potassium | 177.09mg | 15% | |
| Total Carbs | 10.76g | 14% | |
| Sugars | 3.71g | 57% | |
| Dietary Fiber | 1.06g | 16% | |
| Protein | 4.57g | 35% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.3mg | 6% | |
| Calcium | 115.6mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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