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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) olive oil, plus more for brushing polenta |
1 tablespoon(s) unsalted butter |
6 ounce(s) assorted sliced mushrooms (button, portabellas, shiitake, etc.) |
1 1/2 tablespoon(s) chopped fresh thyme, plus more for garnish |
salt and freshly ground pepper |
2 tablespoon(s) heavy cream |
1 18-ounce tube pre-cooked polenta |
4 ounce(s) brie, sliced into 12 pieces |
Directions:
1. Preheat oven to 400 degrees. Heat a sauté pan over medium heat. Add 1 tablespoon of the oil and butter. When butter has melted, add mushrooms and thyme, and season with salt and pepper. Cook 5 minutes, stirring occasionally. Add cream, and simmer 2-3 minutes, stirring occasionally. Remove from heat.
2. Line a baking sheet with parchment paper and brush lightly with olive oil. Carefully open the polenta and slice it into 1/2 thick rounds (you should have 12 total). Spread rounds on parchment paper, about an inch apart and brush lightly with olive oil. Season rounds with salt and pepper. Bake 10-12 minutes, or until lightly toasted.
3. Remove rounds from oven and carefully flip with a small spatula. Top with Brie slices, then divide mushrooms and juices among the toasts. Season with pepper. Return to oven and bake 5 minutes, or until Brie has melted.
4. Serve hot, garnished with fresh thyme, if desired.
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