Ingredients
Units
Scale
- 1–18 ounce Polenta log
- 1–16 ounce package sliced mushrooms
- 1/2 cup shredded Parmesan cheese
- Juice of 1 lemon
- 1/4 teaspoon black pepper
- 1/2 cup sliced scallions, garnish
Instructions
- Cut one 18-ounce package of polenta into 12 rounds (1/3-inch thick).
- Heat a few tablespoons of olive oil in a large, non-stick skillet over medium-high heat.
- Sauté the polenta until golden on both sides and remove from the skillet.
- Lower the heat to medium and add 16-ounce sliced mushrooms to the oil remaining in the pan.
- Sauté until tender, 6-8 minutes.
- Drizzle in one tablespoon of olive oil and the juice of 1 lemon.
- Top each polenta round with a small pile of mushrooms and a pinch of minced scallions.
- Prep Time: 10
- Cook Time: 10
- Category: Sides