This is an appetizer from the most popular hotel in Eugene, Valley River Inn, the SweetWaters Restaurant and Lounge. Every table has a breathtaking view of the Willamette river, and has outside dining in the warm weather.
POLENTA W/ROASTED MUSHROOMS, BLUE CHEESE & BALSAMIC
by Sous Chef Paul Martin
9 cups water
2 Tbs salt
3 cups coarses grade polenta
3 Tbs olive oil
4 cups assorted sliced wild mushrooms
2 Tbs chopped garlic
1/4 cup Oregon
blue cheese or Oregonzola
4 Tbs panko or bread crumbs
1 cup aged balsamic vinegar
Bring water and salt to a boil, slowly add the polenta and stir over low heat for 25 minutes. Remove polenta from heat and spread out on a cookie sheet. Cool then cut into 3 inch circles.
Toss the mushrooms with the olive oil and garlic, spread out on a cookie sheet pan and roast for 10 minutes at 375 degrees.
Cook the balsamic vinegar on mediumm heat until thick and syrupy (careful not to burn).
To assemble, heat the polenta rounds in oven for 5 minutes, place in individual bowls, twop with equal portions of mushrooms and blue cheese, mix and brown in oven for 5 minutes. Remove from oven and drizzle with vinegar reduction.