Flavors by Alessandra

Cook the Polenta (if making from scratch):
1 Bring water and milk to a simmer in a medium pot. Slowly whisk in the polenta and cook over low heat, stirring often, until thick and creamy, about 20–25 minutes or according to package directions. Stir in butter, Parmigiano, salt, and pepper.
2 Set the Base:
3 Line a small sheet tray with parchment and lightly oil it. Spread the hot polenta evenly into the tray (about ½-inch thick) and smooth the top. Let cool completely, then cover and refrigerate for at least 2 hours, or until firm.
Cut & Fry:
5 Lift the set polenta out of the tray and cut into small squares or rounds.
6 (If using pre-made polenta, slice into ½-inch pieces.)
7 Heat a thin layer of neutral oil in a skillet over medium-high heat. Fry the polenta until golden and crisp on both sides, about 2–3 minutes per side. Transfer to paper towels and season with salt while hot.
Roast the Mushrooms:
9 Preheat the oven to 400°F. Toss the thinly sliced mushrooms with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast until golden and crisp, 15–20 minutes, flipping halfway through.
Make the Whipped Goat Cheese:
11 In a small bowl or food processor, whip Montchevre goat cheese with heavy cream, lemon zest, and lemon juice until light, airy, and smooth. Season with a pinch of salt.
Assemble:
13 Transfer the whipped goat cheese to a piping bag (or a zip-top bag with the corner snipped). In a zigzag motion, pipe the goat cheese over each warm polenta cake.
14 Top with a few roasted mushroom slices, drizzle with truffle honey, and finish with finely chopped chives.