Portobello Polenta Bruschette

The Ingredients

Organic polenta

1/2 portobello mushroom

extra virgin olive oil

truffle oil

caramelized onions

parmesan cheese

pepper

This is a quick and easy recipe for a light dinner, snack, or hors d'oeuvre. I happened to already have 1/2 a portobello mushroom and some caramelized onions left over from a recipe I did a few days ago. When at Trader Joe's, I decided to pick up some organic polenta and came up with this lovely number.

First, cut polenta into 1/4 in. thick rings. Place onto a baking sheet lightly lined with extra virgin olive oil. Top off with pieces of portobello mushroom to fully cover the polenta rings. Top with caramelized onions- make sure to drain the extra oil out. If you don't have these already handy, all you have to do is slice a sweet onion horizontally into rings and lightly sautée with some sea salt and extra virgin olive oil until brown in color. Then, drain the excess oil. Next, drizzle on some truffle oil (I used white- black truffle oil is stronger in flavor), some shavings of parmesan cheese, and some black pepper. Broil for 10 minutes at 350 degrees. If you want your polenta more on the crispy side, bake for about 10 extra minutes prior to adding the toppings. 

Before

After

This was amazing.