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.