This delightful appetizer brings together the earthy flavor of mushrooms and nutty Fontina cheese.
Special Diets:
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.
Nutritional Info
Serving Size
Calories
160
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.