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.

• Ready In: 30 mins
• Serves: 6-12
• Yields: 12 rounds

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 (optional)

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.