Truffled Roasted Mushrooms on Garlic Polenta |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
Ingredients:
4 cup(s) milk |
1 tablespoon(s) chopped garlic |
1 teaspoon(s) ground black pepper |
1 teaspoon(s) sea salt |
1 cup(s) cornmeal |
1 cup(s) shiitake mushrooms, washed and stemmed |
3 ounce(s) white truffle oil |
3 to 4 ounce(s) fontina cheese |
fresh basil |
balsamic glaze |
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. Serve at room temperature.
|
|