Best Mushroom Polenta Appetizers Recipes

POLENTA MUSHROOM APPETIZERS

Polenta Mushroom Appetizers image

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

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 32 appetizers.

Number Of Ingredients 16

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

Steps:

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 : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 165mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

MUSHROOM POLENTA APPETIZERS

Mushroom Polenta Appetizers image

Mushroom lovers will fall for this appetizer which has the flavor of Stroganoff. When I can't find tubes of prepared polenta, I make instant polenta according to package directions and cut out pieces with cookie cutters.

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 12

Ingredients

2 tubes (1 pound each) polenta, cut into 1/2-inch slices
3 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
1 tablespoon chopped shallot
1 tablespoon butter
1 garlic clove, minced
1/4 cup white wine
1 tablespoon minced fresh parsley
1/2 teaspoon minced fresh thyme
1/2 cup heavy whipping cream
1/4 cup grated Parmesan cheese

Steps:

Place polenta on greased baking sheets; brush with oil. Bake at 425° for 15-20 minutes or until edges are golden brown., Meanwhile, in a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Add the wine, parsley and thyme; cook and stir until liquid is evaporated. Add cream; cook and stir until thickened. Stir in cheese., Top each slice of polenta with a rounded tablespoon of mushroom mixture.

Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 146mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.