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.
Special Diets:
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.
Nutritional Info:
Per serving: 160 calories (90 from fat), 11g total fat, 3g saturated fat, 10mg cholesterol, 290mg sodium, 13g carbohydrates (1g dietary fiber, 4g sugar), 6g 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.
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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