Polenta Mushroom Canapé
Author: Angie
Recipe type: Appetizer/Snack
- 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)
- 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
- 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
- Bring water to a full boil. Add the salt, if using.
- Pour cornmeal slowly into the water in a steady stream, while continuously stirring with a whisk, to prevent lumps.
- Once mixture thickens, switch to a wooden spoon. Lower heat to simmer and continue to stir, for 15-20 minutes.
- Stir in butter and cheese (if using).
- Spread polenta mixture into a shallow dish and chill for several hours before cutting. Cut into any shape you like (see photo above).
- Just before serving the canapé, cut polenta and either grill, broil, or fry in butter briefly. Top with mushroom ragout and caramelized onions.
- Heat oil over medium-high heat. Sauté onion until translucent.
- Add shiitake, if using. It cooks a little longer than the white button. Cook just until shiitake starts to brown.
- Add garlic and the white button mushrooms. Continue cooking until mushrooms are brown.
- Add the balsamic vinegar and the herbs. Season with salt and pepper.
- Spoon over polenta slices. Top with caramelized onions
- Heat 1 tbsp oil over medium-high heat. Add the onions and cook, stirring occasionally, until onions are brown.
- Add more oil, if necessary. It might take from 20-30 minutes for onions to brown.
- 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/
3.5.3208