Roasted Garlic and King Oyster Mushroom Polenta
Slow-roasted garlic cloves mashed into polenta with seared king oyster mushroom scallops.
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Ingredients
- 4 large King Oyster Mushrooms
- 2 heads Whole Garlic Bulbs
- 1 cup Coarse Yellow Cornmeal
- 2 cups Whole Milk
- 2 cups Chicken or Vegetable Stock
- 4 tablespoons Unsalted European Butter
- 4 stems Fresh Thyme Sprigs
- 1/2 cup Parmigiano-Reggiano
- 3 tablespoons Extra Virgin Olive Oil
- 1/4 cup Dry White Wine
- 1 teaspoon Maldon Sea Salt
Instructions
- 1
Slice the tops off the garlic bulbs, drizzle with olive oil, wrap in foil, and roast at 375°F (190°C) for 45 minutes until caramelized and soft.
- 2
In a heavy-bottomed copper pot, bring the stock and milk to a gentle simmer, then slowly whisk in the cornmeal in a steady stream to prevent clumping.
- 3
Reduce heat to the lowest setting and cook the polenta for 45-50 minutes, stirring every 5 minutes with a wooden spoon until the texture is velvety.
- 4
Squeeze the roasted garlic cloves from their skins and mash into a smooth paste; fold this paste and the grated Parmigiano-Reggiano into the finished polenta.
- 5
Slice the King Oyster mushroom stalks into 1-inch thick 'scallops' and score a crosshatch pattern into the flat surfaces with a sharp knife.
- 6
Heat a cast-iron skillet over high heat with butter and thyme; sear the mushroom scallops for 3 minutes per side until a deep golden crust forms.
- 7
Deglaze the mushroom pan with the white wine, basting the mushrooms with the reducing liquid and butter for a glossy finish.
- 8
Spoon the garlic polenta into warm shallow bowls, top with the seared mushroom scallops, and finish with a sprinkle of Maldon salt and fresh thyme leaves.
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