Truffled Roasted Mushrooms on Garlic Polenta

A delightful combination of elegance and simplicity – currently featured on the Osteria winter menu in our Cedar Center store. Recipe from the Whole Foods Market website:

Yield: 12 servings ( Serving Size: rounds )
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  • 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


  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.
October 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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