Ingredients

• 1 can Oregon Fruit Products Dark Sweet Cherries
• 1 tube of Polenta
• 1 teaspoon grated Garlic
• 1 teaspoon kosher Salt
• 3 tablespoons unsalted Butter, divided
• 1/2 pound sliced wild Mushrooms
• 2 tablespoons finely chopped Shallot
• 1 1/2 teaspoons fresh Thyme
• 1/4 cup unsalted Vegetable Broth
• 1 tablespoon Balsamic Vinegar
• 2 cups outer Brussels Sprout Leaves
• 1 tablespoon Olive Oil

Instructions

1. Heat 1 tablespoon of butter in a large skillet over medium-high until sizzling. Add mushrooms; cook until bottoms have browned. Continue to cook, stirring occasionally until tender.
2. Reduce heat to medium, add shallots, thyme, and 1/2 teaspoon garlic. Cook until fragrant. Stir in vegetable broth, balsamic, and 2 tablespoons butter.
3. Remove from heat; stir in brussels sprout leaves and cherries, cover to keep warm.
4. Cut polenta slices 1/2" round slices. Add polenta rounds to hot oil, and cook until golden brown and crisp, about 4 minutes per side.
5. Place 2-3 round of polenta on each plate and top with cherry-mushroom sauce.

Servings

4