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.
Ingredients: [‘milk’, ‘garlic’, ‘ground black pepper’, ‘sea salt’, ‘cornmeal’, ‘shiitake mushroom’, ‘white truffle oil’, ‘fontina cheese’, ‘fresh basil’, ‘balsamic glaze’]
Quantity of Ingredients: [“4 cups milk”,”1 tablespoon chopped garlic”,”1 teaspoon ground black pepper”,”1 teaspoon sea salt”,”1 cup cornmeal”,”1 cup shiitake mushroom, washed and stemmed “,”3 ounces white truffle oil”,”3 -4 ounces Fontina cheese”,” fresh basil”,” balsamic glaze”]
Number of Servings: 6
Steps: [‘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.’]