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Polenta Mushroom Appetizers

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
  • Total Time
    Prep: 40 min. + cooling Bake: 15 min.
  • Makes
    32 appetizers

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.
Nutrition Facts
1 appetizer: 47 calories, 2g fat (1g saturated fat), 3mg cholesterol, 165mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 2g protein.
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