Truffled Roasted Mushrooms on Garlic Polenta

Ingredients

• 4 cup(s) milk
• 1 tablespoon(s) chopped garlic
• 1 teaspoon(s) ground black pepper
• 1 teaspoon(s) sea salt
• 1 cup(s) cornmeal
• 1 cup(s) shiitake mushrooms, washed and stemmed
• 3 ounce(s) white truffle oil
• 3 to 4 ounce(s) Fontina cheese
• Fresh basil
• Balsamic glaze

Preparation

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. Serve at room temperature.