Truffled  Roasted Mushrooms on Garlic Polenta

Truffled Roasted Mushrooms on Garlic Polenta

Makes about 12 rounds
A delightful combination of elegance and simplicity from our Cedar Center store.
  • 4 cups milk
  • 1 tablespoon chopped garlic
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 1 cup cornmeal
  • 1 cup shiitake mushrooms, washed and stemmed
  • 3 ounces white truffle oil
  • 3 ounces Fontina cheese
  • Fresh basil
  • Balsamic glaze
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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.
Nutritional Info: 
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.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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