Mushroom Polenta Bites
makes about 25 polenta rounds
for the polenta:
- 3 cups water
- 1/2 teaspoon kosher salt
- 1 cup polenta
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- extra virgin olive oil
for the mushroom topping:
- 8 oz. thinly sliced crimini mushrooms
- 1 clove chopped garlic
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh chopped Italian parsley
- 1 cup Bertolli® Gold Label Imported Porcini Mushrooms with White Truffle Oil
- sliced Parmesan cheese (about small 25 slices)
Line a 9 x 9 inch baking pan with parchment paper. Spray parchment with cooking spray and set aside.
Boil water in a medium saucepan with kosher salt, and slowly stir in polenta. Cook for 15-20 minutes, stirring constantly. Slowly pour in the milk and continue to cook until polenta is creamy and smooth. Stir in butter and grated Parmesan until well incorporated. Pour polenta into the parchment lined baking pan and spread the top so it’s smooth. Wrap up polenta and place in the refrigerator for about an hour, or until polenta has hardened. Take the polenta out of the pan, with the parchment still attached and cut into rounds with a 2 inch biscuit cutter. Place rounds on another parchment lined baking pan and drizzle with olive oil and set aside.
Heat grill pan on medium high heat. Drizzle pan with olive oil and carefully place rounds on top, making sure not to overcrowd pan. Cook polenta rounds until each side forms a crust, about 4-5 minutes per side. Place polenta rounds back on baking sheet and set aside.
Meanwhile, cook mushrooms in a medium skillet over medium-high heat until mushrooms have softened, about 5-7 minutes. Add extra virgin olive oil, chopped garlic and cook for another minute. Stir in 1 tablespoon chopped Italian parsley. Meanwhile place porcini mushroom sauce in a small saucepan and heat over low heat to warm through.
To assemble polenta rounds, dollop a heaping tablespoon of the warm Porcini Mushroom sauce on top of each polenta round. Top with about 2 sautéed mushrooms and finish with a slice of Parmesan cheese. Continue until all polenta rounds are covered. Sprinkle fresh chopped parsley on top of the polenta rounds and serve warm.