Roasted Garlic and King Oyster Mushroom Polenta

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
• 0.5 cup Parmigiano-Reggiano
• 3 tablespoons Extra Virgin Olive Oil
• 0.25 cup Dry White Wine
• 1 teaspoon Maldon Sea Salt

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Deglaze the mushroom pan with the white wine, basting the mushrooms with the reducing liquid and butter for a glossy finish.

8. 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.