Polenta with Shiitake Mushrooms
you can find this in the produce section of your grocery store usually
with stems removed
black truffle salt
Add the shallots and basil to the room temperature unsalted butter. Mix well and set aside.
Cut the prepared polenta into 1 inch thick rounds and then quarter each round. If you've prepared your own you'll just want to make sure your pieces are about 1 inch square or so.
Heat a medium skillet on medium to medium-high heat.
Add butter mixture to skillet. Stir until melted.
Add polenta and mushrooms.
Saute until polenta is lightly golden brown on the outside, stirring regularly to avoid overcooking any sides on the polenta. It should be done in about 20 minutes.
Sprinkle black truffle salt over the dish and serve immediately.
You can make your own polenta and refrigerate it over night instead of buying prepared polenta.