POLENTA WITH ROASTED CRIMINI MUSHROOMS ENJOY DAN:

POLENTA WITH ROASTED CRIMINI MUSHROOMS by CHEF DAN:

Serves 4

ROASTED CRIMINI MUSHROOMS:

12 crimini mushrooms, stems removed and halved

1 tablespoon olive oil

1-tablespoon balsamic vinegar

4 cloves garlic, minced

Sea salt and freshly ground black pepper to taste

2 teaspoons black truffle oil

1/4-cup cilantro, chopped

POLENTA:

2 cups coconut milk

1-1/2-cups water

1/2-teaspoon sea salt

3/4-cup polenta

2 tablespoons butter

1/2-cup Parmesan cheese

DIRECTIONS:  (PRE-HEAT OVEN TO 400 DEGREES)

1.   In a bowl place mushrooms, drizzle with olive oil and balsamic vinegar.

2.   Add in garlic and toss.

3.   On a prepared baking sheet spread mushroom mixture evenly.

4.   Roast for 15-20 minutes, stirring once.

5.   Remove from oven and stir in truffle oil and cilantro.

6.   In a saucepan, combine coconut milk, water, and salt over medium-high heat and bring to a simmer.

7.   When it simmers; slowly pour in the polenta and whisk to combine.

8.   Reduce heat; partially cover and whisk vigorously every 5 minutes.

9.   Cook until liquid is absorbed and polenta is creamy, about 30 minutes.

10.                Remove from heat and stir in butter and Parmesan cheese.

11.                Divide the polenta into 4 bowls.

12.                Top with roasted mushroom mixture and garnish with cilantro.

ENJOY DAN:                                            BON-APPETITE!!