Polenta Mushroom Appetizers Recipe

Polenta Mushroom Appetizers Recipe photo by Taste of Home

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Simple ingredients—in fact you probably have most if not all in your kitchen— are used to create a fantastic, but different appetizer.—Meta West, Abilene, Kansas

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Polenta Mushroom Appetizers Recipe

Prep: 40 min. + cooling Bake: 15 min.

Yield: 32 Servings

40 15 55

Ingredients

2 cups chicken broth
2 cups 2% milk
1/2 teaspoon salt
1 cup cornmeal
1/4 cup grated Parmesan cheese
MUSHROOM TOPPING:
1/2 pound thinly sliced fresh mushrooms
3 tablespoons olive oil
1 tablespoon butter
6 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons white wine or additional chicken broth
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese

Directions

In a large heavy saucepan, bring the broth, milk and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese.
Spread into a greased 11-in. x 7-in. baking dish. Cool to room temperature, about 30 minutes. Cut polenta into 16 pieces, then cut each diagonally in half to make 32 triangles; place on a greased baking sheet. Bake at 350° for 12-15 minutes or until light golden brown.
For mushrooms, saute mushrooms in oil and butter until tender. Add the garlic, thyme, salt and pepper; cook 1 minute longer. Add wine and lemon juice; cook and stir until liquid is almost absorbed.
Top each triangle with 1-1/2 teaspoons mushrooms; sprinkle appetizers with cheese. Serve warm. Yield: 32 appetizers.

Nutritional Facts 1 appetizer equals 47 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 165 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.

Originally published as Polenta Mushroom Appetizers in Taste of Home Christmas Annual Annual 2011, p7

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.