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

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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.