Polenta Mushroom Canapé
Recipe type: Appetizer/Snack
For the polenta
  • 6 cups water (or stock)
  • A pinch of salt (optional for those watching their salt intake)
  • 2 cups yellow cornmeal
  • 2-3 tbsp butter
  • Grated Parmesan cheese (optional)
For the mushroom ragout
  • 2 cups sliced mushrooms (a mixture of shiitake, white button, and baby bella mushrooms)
  • 1 tbsp olive oil
  • ½ cup chopped onion (about half medium-sized onion)
  • 2 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh rosemary, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • Salt & pepper
For the caramelized onions
  • 2 medium-sized onions, sliced thinly
  • 1-2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tsp agave nectar (or 1 tbsp sugar)
  • Salt & pepper
  1. Bring water to a full boil. Add the salt, if using.
  2. Pour cornmeal slowly into the water in a steady stream, while continuously stirring with a whisk, to prevent lumps.
  3. Once mixture thickens, switch to a wooden spoon. Lower heat to simmer and continue to stir, for 15-20 minutes.
  4. Stir in butter and cheese (if using).
  5. Spread polenta mixture into a shallow dish and chill for several hours before cutting. Cut into any shape you like (see photo above).
  6. Just before serving the canapé, cut polenta and either grill, broil, or fry in butter briefly. Top with mushroom ragout and caramelized onions.
For the mushroom ragout
  1. Heat oil over medium-high heat. Sauté onion until translucent.
  2. Add shiitake, if using. It cooks a little longer than the white button. Cook just until shiitake starts to brown.
  3. Add garlic and the white button mushrooms. Continue cooking until mushrooms are brown.
  4. Add the balsamic vinegar and the herbs. Season with salt and pepper.
  5. Spoon over polenta slices. Top with caramelized onions
For the caramelized onions
  1. Heat 1 tbsp oil over medium-high heat. Add the onions and cook, stirring occasionally, until onions are brown.
  2. Add more oil, if necessary. It might take from 20-30 minutes for onions to brown.
  3. Add balsamic vinegar, agave nectar or sugar and salt & pepper. Cook for a several more minutes, until mixture is thick and dry.
This recipe makes enough polenta for at least 8 servings. You can prepare the polenta up to 2 days in advance.
Recipe by Fiesta Friday at https://fiestafriday.net/2014/01/01/polenta-mushroom-canape/