Roasted Polenta with Fontina and Wild Mushrooms
By LRay
Martha Stewart Living, December 2015/January 2016, page 78.
- 1
4.3/5
(3 Votes)
Ingredients
- Polenta
- Olive oil
- Shredded fontina
- Sliced wild mushrooms
- Thinly sliced shallot
- Fresh thyme leaves
- Salt
Preparation
Step 1
Preheat oven to 450 degrees. Cut cold polenta into squares, transfer to a baking sheet, and brush tops with oil; sprinkle with fontina. Toss mushrooms with shallot, thyme, oil, and salt. Top each square with mushroom mixture. Roast until polenta is crisp on bottom and mushrooms are wilted and golden brown.