Truffled Roasted Mushrooms On Garlic Polenta
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
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 truffle oil
- 3 -4 ounces fontina cheese
- fresh basil
- balsamic glaze (optional)
Recipe
- 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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