Home » Recipes » Truffled Roasted Mushrooms on Garlic Polenta
4 cups milk
1 tablespoon minced garlic
1 teaspoon ground black pepper
1 teaspoon fine sea salt
1 cup cornmeal
1 cup shiitake mushrooms, washed and stemmed
3 ounces white truffle oil
3 ounces Fontina cheese
Preheat the oven to 450°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, 15-20 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.
Per Serving:160 calories (90 from fat), 11g total fat, 3g saturated fat, 10mg cholesterol, 290mg sodium, 13g carbohydrates, (1 g dietary fiber, 4g sugar), 6g protein.
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