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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Hayley Clark Ford
[email protected]This dish was delicious! The polenta was creamy and the fontina and wild mushrooms were cooked perfectly. I will definitely be making this again.
guadalupe contreras
[email protected]This dish was a bit of a let down. The polenta was bland and the fontina and wild mushrooms didn't have much flavor. I wouldn't recommend this recipe.
Sampha Kamara
[email protected]I'm not a huge fan of polenta, but this dish was actually pretty good. The fontina and wild mushrooms added a lot of flavor, and the polenta was cooked perfectly. I would definitely make this again.
Feelings Happy
[email protected]This was a great recipe for a special occasion dinner. The polenta was creamy and flavorful, and the fontina and wild mushrooms added a touch of luxury. I would definitely make this again for guests.
bovince otieno
[email protected]This dish was a bit too rich for my taste. The fontina cheese was very strong and the wild mushrooms were a bit overpowering. I would probably tone down the cheese and mushrooms next time.
Caleb Knopf
[email protected]I was pleasantly surprised by how much I enjoyed this dish. The polenta was crispy on the outside and creamy on the inside, and the fontina and wild mushrooms were a perfect combination. I will definitely be making this again!
Bilal Gee
[email protected]This was a delicious and easy recipe to make. I used dried wild mushrooms and they rehydrated perfectly. The polenta was creamy and the fontina cheese melted beautifully. I will definitely be making this again!
Johanne Dorelus
[email protected]This dish was a great way to use up some leftover polenta. The fontina and wild mushrooms added a lot of flavor and the polenta was a great base for the dish.
Grascx
[email protected]Overall, this was a good recipe. The polenta was creamy and the fontina and wild mushrooms were delicious. However, I found that the polenta was a bit too thick for my taste. I would probably add more liquid next time.
Ayanda Ayanda
[email protected]The polenta was a little bland for my taste, but the fontina and wild mushrooms were very flavorful. I would probably add some extra seasoning to the polenta next time.
Mahnoor Razzaqe
[email protected]This dish was a bit more work than I expected, but it was worth it in the end. The polenta was delicious and the fontina and wild mushrooms were a great combination. I served it with a side of roasted vegetables and it was a perfect meal.
The Stick Troller
[email protected]I followed the recipe exactly and the polenta turned out perfectly. The texture was creamy on the inside and crispy on the outside. The fontina cheese melted beautifully and the wild mushrooms added a wonderful depth of flavor. Highly recommend this
COMEDY GAMER's
[email protected]This roasted polenta dish was an absolute hit! The combination of fontina cheese, wild mushrooms, and crispy polenta was divine. The rich, nutty flavor of the fontina paired perfectly with the earthy taste of the mushrooms, and the polenta added a de