Truffled Roasted Mushrooms on Garlic Polenta

• 4 cups milk
• 1 tablespoon chopped garlic
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• 1 cup cornmeal
• 1 cup shiitake mushroom, washed and stemmed
• 3 ounces white truffle oil
• 3 -4 ounces Fontina cheese
• fresh basil
• balsamic glaze (optional)

1. Preheat oven to 500F
2. Bring milk, garlic, pepper and salt to a boil over medium heat.
3. Slowly whisk in cornmeal, stirring occasionally for about 10 minutes.
4. Transfer to a small sheet pan and smooth with a spatula.
5. Set aside to cool.
6. Toss mushrooms with truffle oil, salt and pepper on a large sheet pan.
7. Roast until tender, 7 to 10 minutes.
8. Use a 2-inch round cookie cutter to cut polenta into rounds.
9. Sear both sides in a hot pan over high heat for 1 minute.
10. Arrange polenta rounds on a platter and top each with roasted mushrooms.
11. Grate cheese over tops.
12. Garnish with basil and balsamic glaze.
13. Serve at room temperature.

milk, garlic, ground black pepper, salt, cornmeal, shiitake mushroom, truffle oil, fresh basil, balsamic glaze

Taken from www.food.com/recipe/truffled-roasted-mushrooms-on-garlic-polenta-342190 (may not work)