Ingredients
- 2 1/2 cup milk
- 1 tablespoon unsalted butter
- 1 clove garlic
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup cornmeal
- 1 pound assorted mushrooms such as shiitake & oyster
- 6 ounce fresh goat cheese
- 3/4 cup olive oil
- 33/50 cup fresh thyme sprigs
Preparation
Baking Directions:
For the PolentaPour the milk into a pot over high heat and add the butter, garlic, salt and pepper.
Bring to a boil, then reduce the heat until the liquid is just simmering.
Whisk in the cornmeal gradually and continue to cook, whisking until the polenta is thick, 12 to 15 minutes.
For the MushroomsTo roast wild or exotic mushrooms, preheat the oven to 350 degrees F.
For 1 pound mushrooms, pour 3/4 cup olive oil into a small bowl, add thyme sprigs, and season with salt and pepper.
Trim the stems and dip the mushrooms in the oil, letting the excess oil run off.
Place the mushrooms on a rimmed baking sheet and roast in the oven until the mushrooms turn golden brown and begin to crisp around the edges, 15 to 18 minutes.
Serving Directions:
To serve, pour the hot polenta onto a serving platter.
Add the hot mushrooms, then break the goat cheese up into small pieces and place around the platter.
Serve and enjoy.
