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 | 117.99 Kcal (494 kJ) | ||
| Calories from fat | 50.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 9% | |
|---|---|---|---|
| Cholesterol | 12.6mg | 4% | |
| Sodium | 309.18mg | 13% | |
| Potassium | 227.96mg | 5% | |
| Total Carbs | 13.83g | 5% | |
| Sugars | 4.78g | 19% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 6.18g | 12% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 154.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 91.13 Kcal (382 kJ) | ||
| Calories from fat | 39.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 9% | |
|---|---|---|---|
| Cholesterol | 9.73mg | 4% | |
| Sodium | 238.79mg | 13% | |
| Potassium | 176.06mg | 5% | |
| Total Carbs | 10.68g | 5% | |
| Sugars | 3.69g | 19% | |
| Dietary Fiber | 1.05g | 5% | |
| Protein | 4.77g | 12% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 119.6mg | 15% | |
* 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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