Stuffed Mushrooms with Polenta Rounds

Directions

Polenta

1. In a medium saucepan, add broth/stock and salt. Bring to a gentle boil. Reduce heat, and whisk in the cornmeal by slowly sprinkling it in. This helps to avoid lumps. Once the cornmeal is incorporated into the broth, cover the saucepan. Cook 30 minutes on low heat. Mixture should be at a simmer, not a boil. Stir occasionally. Add the olive oil, and fresh ground pepper. Stir to combine. Allow mixture to cool slightly before folding in the gruyere. Spread in 9 x 9 baking pan. Chill for at least 2 hours. Cut polenta into small circles or desired shape. Heat grill or sauté pan. Grill until you have a nice crust and visible grill marks or golden brown in a sauté pan. Remove and keep warm.
   

Stuffed Mushrooms

1. Preheat oven to 375 degrees. Gently clean the mushrooms, and remove the stems. Chop them into small pieces. Heat Herbs de Provence olive oil in a saute pan. Add garlic, chopped mushroom stems, and shallot. Saute until shallot is translucent, and mushrooms are soft and releasing their liquid. Add chopped roasted peppers, bread crumbs, salt and pepper. Stir and saute 2 to 3 additional minutes. Remove mixture to a mixing bowl allow to cool. Add well-beaten egg and scallions to cooled mixture. Brush mushrooms with more Herbs de Provence olive oil. Place them upside down in a baking pan. Place an appropriately sized scoop of stuffing on each mushroom cap. Bake 20 minutes, until golden brown. Right before serving, sprinkle more grated gruyere cheese on top.