Creamy mushrooms on grilled garam masala polenta cakes with shallots, chives, truffle oil
-Show stopper appetizer; soft and sturdy base for a creamy decadent flavorful topping.
by priti malhotra
Organic pre cooked Polenta ( I use the one at Trader Joe’s available year round in the pasta aisle)
1 package shiitake mushrooms
1 package cremini mushrooms
1/4 cup sliced shallots
1 clove garlic minced
1/2 cup coconut cream
1/4 cup Violife Colby jack shredded cheese
Handful of Chives
2 tablespoons olive oil
1/4 teaspoon chili flakes
1/4 teaspoon garam masala or nutmeg for 10 polenta discs
Slice the polenta in 1/4 inch discs. Heat up a cast iron grill pan if you have one, or a skillet. Brush with olive oil. Once heated well, bring down to moderate heat. Arrange the polenta slices on the grill. Heat each side for about 5 minutes, till they have the grill marks, and a little browned crispy exterior. Dust lightly with garam masala; if you don’t have that, dust with nutmeg, and keep aside.
In another skillet, add a tablespoon of olive oil. Once heated through. add the sliced shallots and garlic. They will brown very quickly. Throw in the sliced mushrooms and stir well on high heat, till the water of the mushrooms evaporates. Bring down to medium heat, and add a teaspoon (or to your taste) of salt and 1/2 teaspoon black pepper, a dash of nutmeg or cinnamon and the chili flakes.
Now add the 1/4 cup coconut cream, mix well, and fold in the Violife cheese shreds. Mix it all well off the heat. Sprinkle with finely chopped chives, taste for salt and spice.
Now we just have to assemble the polenta cakes, with a dollop of the creamy mushroom mixture on top. Finish with 2-3 drops of truffle oil on each and small chive cut out outs for a pretty presentation.
The taste of polenta with the creamy mushrooms comes together very nicely.