Truffled Roasted Mushrooms on Garlic Polenta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great vegetarian meal complements of Whole Foods. Feel free to mix it up and use a combo of button, shiitake, portabello, and/or oyster mushrooms! This is best at room temperature, so it is perfect to serve as an appetizer for a party! Also great served with a salad as a meal. Ingredients:
4 cups milk |
1 tablespoon chopped garlic |
1 teaspoon ground black pepper |
1 teaspoon sea salt |
1 cup cornmeal |
1 cup shiitake mushroom, washed and stemmed |
3 ounces white truffle oil |
3 -4 ounces fontina cheese |
fresh basil |
balsamic glaze (optional) |
Directions:
1. Preheat oven to 500°F
2. 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.
3. Toss mushrooms with truffle oil, salt and pepper on a large sheet pan. Roast until tender, 7 to 10 minutes.
4. 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.
5. Arrange polenta rounds on a platter and top each with roasted mushrooms. Grate cheese over tops. Garnish with basil and balsamic glaze.
6. Serve at room temperature.
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