POLENTA TOASTS WITH BRIE AND SAUTEED MUSHROOMS~ From StoneGable's Kitchen

1 TBS olive oil, plus extra brushing polenta

1 TBS butter

8 oz. assorted sliced mushrooms

1~ 1/2 TBS thyme, fresh chopped

salt and pepper

2 TBS heavy cream 

1 tube pre-cooked polenta

4 oz. Brie, sliced into 12 pieces


Preheat oven to 400 degrees. 

Add 1 TBS of oil into a large skillet.  Sautee polenta round over a medium high heat until browned, about 3-5 minutes on each side. Slide the polenta round onto a parchment lined baking sheet and finish baking in the oven for 8 minutes.


Meanwhile, add 1 TBS butter to the large skillet and melt over medium heat. Add mushrooms, thyme, salt and pepper.  Saute for 5 minutes. Add heavy cream and simmer for 3 minutes.


Remove round from oven and top with Brie slices and divinde mushrooms over the polenta toasts. Season with a little pepper. Return to oven for 5 minutes until the Brie is melted. 


Serve with liquid poured over each polenta toast. Garnish with thyme sprigs

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