product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Truffled Roasted Mushrooms on Garlic Polenta

Makes about 12 rounds
Time 35 min
This delightful appetizer brings together the earthy flavor of mushrooms and nutty Fontina cheese. 
Ingredients
  • 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
  • Fresh basil
  • Balsamic glaze
Method

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.

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.
  • 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
  • Fresh basil
  • Balsamic glaze