Truffled Roasted Mushrooms on Garlic Polenta

Total Time
30mins
Prep 10 mins
Cook 20 mins

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 Nutrition

Directions

  1. Preheat oven to 500°F
  2. 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. Toss mushrooms with truffle oil, salt and pepper on a large sheet pan. Roast until tender, 7 to 10 minutes.
  4. 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. Arrange polenta rounds on a platter and top each with roasted mushrooms. Grate cheese over tops. Garnish with basil and balsamic glaze.
  6. Serve at room temperature.
Most Helpful

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.

VegSocialWorker March 23, 2009