ROASTED POLENTA WITH FONTINA AND WILD MUSHROOMS
Steps:
- 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.
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Bijay Don
b-d79@hotmail.comThis dish was amazing! I'll definitely be making it again.
Kavindu Chamod
chamodkavindu@aol.comThis recipe is a keeper! I've made it several times and it's always a hit. The polenta is creamy and flavorful, and the fontina cheese and wild mushrooms are a delicious combination.
Jean Masangano
j_m23@gmail.comThis dish is always a hit at my dinner parties. I make it ahead of time and then reheat it in the oven when my guests arrive. The polenta is always creamy and delicious, and the fontina cheese and wild mushrooms are a classic combination.
Jahirul Hoq
j-hoq89@yahoo.comI love this recipe! It's a great way to use up leftover polenta. I usually add some chopped vegetables to the polenta before baking it, and I always use a good quality fontina cheese.
Md Saddam
m-s@aol.comThis dish was easy to make and very tasty. I used dried wild mushrooms, which I rehydrated before adding them to the dish. The polenta was creamy and delicious, and the fontina cheese and wild mushrooms added a nice savory flavor.
jhay lo
l-j72@yahoo.comI made this dish for a dinner party and everyone loved it! The polenta was crispy on the outside and creamy on the inside, and the fontina cheese and wild mushrooms were a delicious combination.
Aftab Rahii123
arahii123@hotmail.comThis recipe was a bit more work than I expected, but it was worth it. The polenta was creamy and flavorful, and the fontina cheese and wild mushrooms were a perfect match.
Simon Hunter
hunter_s97@hotmail.comI'm not a big fan of polenta, but this dish was amazing! The fontina cheese and wild mushrooms really elevated the flavor of the polenta.
Armani Baearam
a.baearam@gmail.comThis dish was delicious and easy to make. I used a pre-cooked polenta tube, which saved me a lot of time. The fontina cheese and wild mushrooms were a great combination, and the crispy polenta added a nice texture.
kimora Smith
k.s@hotmail.comThis roasted polenta dish was a hit with my family! The combination of fontina cheese, wild mushrooms, and crispy polenta was perfect. I especially loved the crispy edges of the polenta.