Rosemary Polenta Medallions with Whipped Ricotta and Balsamic Mushrooms

Instructions

1. 1

   Line a small tray or shallow dish with parchment paper and set aside.

2. 2

   In a medium saucepan, bring the water to a boil with 1/2 teaspoon of the salt. Lower the heat and slowly whisk in the polenta to prevent lumps. Cook for 4 to 5 minutes, or according to package directions, until thickened.

3. 3

   Remove from the heat and stir in the Parmesan, half of the chopped rosemary, and 1 tablespoon of olive oil. Spread the hot polenta onto the prepared tray in a layer about 1/2 inch thick. Smooth the top and let it cool for 15 minutes, until firm.

4. 4

   Meanwhile, in a bowl combine the ricotta with the lemon juice, lemon zest, a pinch of salt, and some black pepper. Beat with a spoon or small whisk until creamy. Set aside.

5. 5

   Preheat the oven to 425 °F / 220 °C.

6. 6

   Unmold the firm polenta and cut it into 8 round or square medallions. Place them on a baking sheet, brush both sides with 1 tablespoon olive oil, and sprinkle the remaining rosemary on top.

7. 7

   Bake the polenta medallions for 20 minutes at 425 °F / 220 °C, flipping halfway through, until golden around the edges.

8. 8

   While they bake, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5 to 7 minutes until they release their moisture and brown.

9. 9

   Add the garlic, thyme, the remaining salt, and black pepper to taste. Cook 1 minute more. Stir in the balsamic vinegar and honey, mix well, and cook 1 to 2 minutes until the mushrooms are glossy and lightly glazed.

10. 10

    To serve, spread some whipped ricotta over each hot polenta medallion, top with the balsamic mushrooms, and finish with the chopped fresh parsley.