Ingredients
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tube Pre-Cooked Polenta Tube
- Lemon Zest
- 2 Fresh Rosemary Sprigs, finely chopped
- Pecorino Romano Cheese, for dusting
- 1 Shallots, chopped
- 2 cans Cento Mushroom Stems Pieces (8 oz), chopped
- 1 tbsp Bellino Balsamic Vinegar of Modena
- ½ cup Cento Organic Vegetable Stock
- Cento Italian Balsamic Glaze, for drizzle
Directions
In a medium pan, heat olive oil over medium heat. Slice the polenta into half inch rounds and zest with lemon. On one side of the polenta round, sprinkle rosemary, (note: if polenta is damp, press down on the rosemary to make sure it sticks), then dust with Pecorino Romano cheese. Add the polenta rounds to your heated pan, seasoned side down and let sear for 2 minutes each side. Once polenta rounds have cooked on both sides, remove from the pan and set aside. Add shallot to the pan and let cook until translucent. Add mushrooms and cook until they begin to shrink, about 3 minutes. Then, add balsamic vinegar, lemon zest and let reduce in the pan for 2 minutes. Once pan starts to steam, add vegetable stock and let reduce completely. Once all the liquid in the pan is gone, spoon your mushroom mixture onto each polenta round, and drizzle with balsamic glaze.
