- 1/3 cup balsamic vinegar
- 1 Tbsp orange marmalade
- 1/2 cup panko breadcrumbs
- 1 tsp dried basil leaves
- Salt and freshly ground pepper
- 1 (18 oz) tube polenta, cut into 10 slices
- 4 Tbsp olive oil, divided
- 1 cup oyster mushrooms, sliced lengthwise if large
- 2 shallots, sliced
- 3 Tbsp dried currants
- 4 fresh basil leaves, cut into ribbons, for garnish
In a small saucepan over medium-high heat, combine vinegar and marmalade. Bring to a boil and cook until liquid is reduced to 2 tablespoons, 5-7 minutes.
Meanwhile, in bowl of a food processor fitted with the blade attachment, place breadcrumbs, dried basil, salt, and pepper, and pulse to combine. Place in a shallow bowl.
Press both sides of polenta slices in seasoned breadcrumbs. In a large frying pan over medium-high heat, add 2 tablespoons oil. Add polenta, in batches, and cook until golden brown, 2-4 minutes on each side. Transfer to a platter.
Add remaining 2 tablespoons oil and mushrooms and cook, stirring occasionally, about 2 minutes. Add sliced shallots and cook until beginning to brown on edges, about 7 minutes. Season with salt and pepper, add currants, and toss to combine.
Arrange polenta on a serving platter. Spoon mushroom-currant mixture onto each polenta medallion. Drizzle with vinegar mixture and garnish with fresh basil ribbons.