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
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 11x7-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.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
Loading Popular in the Community
Loading Reviews
