Ingredients
-
4
-
1
-
1
-
1
-
1
-
1
-
3
-
3 - 4
-
-
-
-
-
-
-
Directions
Truffled Roasted Mushrooms on Garlic Polenta, Great vegetarian meal complements of Whole Foods Feel free to mix it up and use a combo of button, shiitake, portabello, and/or oyster mushrooms! This is best at room temperature, so it is perfect to serve as an appetizer for a party! Also great served with a salad as a meal , This was delish and so tasty as well It was simple enough for a weeknight meal My polenta did not get hard enough to cut into circles- but I’m assuming that’s my fault becaused I didn’t follow the recipe exactly and used soy milk instead I served this as a main dish with a side of roasted asparagus Thanks for posting! Made for the March 09 veg swap , This was delish and so tasty as well It was simple enough for a weeknight meal My polenta did not get hard enough to cut into circles- but I’m assuming that’s my fault becaused I didn’t follow the recipe exactly and used soy milk instead I served this as a main dish with a side of roasted asparagus Thanks for posting! Made for the March 09 veg swap
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Steps
|
1
Done
|
Preheat Oven to 500f |
|
2
Done
|
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. |
|
3
Done
|
Toss Mushrooms With Truffle Oil, Salt and Pepper on a Large Sheet Pan. Roast Until Tender, 7 to 10 Minutes. |
|
4
Done
|
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. |
|
5
Done
|
Arrange Polenta Rounds on a Platter and Top Each With Roasted Mushrooms. Grate Cheese Over Tops. Garnish With Basil and Balsamic Glaze. |
|
6
Done
|
Serve at Room Temperature. |
