New post: Mushroom Polenta Bites
When I was a kid, my parents used to have a lot of catered parties. While my brothers spent the whole time fighting over the Atari downstairs all hopped up on soda (the only time we had it!), I was standing in a corner in the kitchen watching the caterer assemble serving platters. The assembly line fascinated me…the pace…the rhythm….the way one folds a piece of salami in half and creates a fan with it on a serving plate. To this day, I love putting together a spread because it’s like setting up a tableau. It’s a true art form!
To continue our discussion about setting up an antipasti platter, I was telling you that I like to make things easy on myself and make one or two special/fancypants appetizers. If I’m serving a dinner afterward, I scale back on the apps because I don’t even want to HEAR THAT YOU ARE FULL when I spent all this time on DINNER for us. If only people knew how to control themselves….
But then again, maybe I should stop putting out all this deliciousness?
As the first blogger course of the #BertolliGoldLabel Italian Progressive Dinner Party, I came up with this recipe for Mushroom Polenta Bites using the Bertolli® Gold Label Imported Porcini Mushrooms paired with White Truffle Oil sauce. The polenta rounds are crispy on the outside and creamy on the inside. Each one is topped with the porcini & white truffle infused sauce, sautéed mushrooms and slivers of Parmesan cheese.
People will keep coming back for more!
Promise.
