Ingredients
- 3 cup milk
- 1 cup water
- 1 cup instant polenta
- 1/2 cup mascarpone
- 3 cup milk
- 1 cup water
- 1 cup instant polenta
- 1/2 cup mascarpone
- 6 mushrooms
- 2 tablespoon olive oil
- 6 sprig rosemary
- 3 cup milk
- 1 cup water
- 1 cup instant polenta
- 1/2 cup mascarpone
- 6 mushrooms
- 2 tablespoon olive oil
- 6 sprig rosemary
- 1 cup vinegar
- 4 tablespoon butter
- 6 slice goat cheese
- 6 sprig parsley
Preparation
Baking Directions:
To make the polenta, heat the milk and water in a large pot and bring to a boil.
While it is simmering, slowly add the polenta.
Stir constantly for 6 to 7 minutes, or until the liquid has been absorbed.
Remove from the heat and stir in the mascarpone.
Set the polenta aside.
To prepare the mushrooms: Preheat the oven to 425. Break off the stems and spoon out the gills.
Brush the mushrooms with the olive oil and season with salt and pepper.
Place the mushrooms on a non-stick sheet pan with a sprig of rosemary under each mushroom.
Bake for 8 to 10 minutes, or until tender.
Cool in the pan, slice and set aside.
To prepare the balsamic glaze: in a small saucepan, bring the vinegar to a boil over medium heat and simmer until reduced by half.
Remove from the heat, and whisk in the whole butter.
Spoon the polenta into 6 small soup bowls.
Garnish with the sliced mushrooms, and place a piece of goat cheese on top.
Drizzle the balsamic glaze over the bowls, and garnish with the parsley sprigs.
