Description
Twenty-four small crisp polenta rounds with cooked mushroom topping.
Ingredients
Scale
- 2 logs Prepared firm refrigerated polenta logs
- 2 tablespoons Olive oil, for polenta
- 1/4 teaspoon Fine salt, for polenta
- 12 ounces Cremini mushrooms, finely chopped
- 1 tablespoon Olive oil, for mushrooms
- 1 small Shallot, finely chopped
- 1 teaspoon Fresh thyme leaves
- 1 clove Garlic, minced
- 1/4 teaspoon Fine salt, for mushrooms
- 1/4 teaspoon Ground black pepper
Instructions
- Heat oven to 425°F. Line a large baking sheet with parchment. Slice two roughly 18-ounce firm polenta logs into twelve 1/2-inch rounds each, for twenty-four rounds. Pat surfaces dry; brush both sides with 2 tbsp olive oil and sprinkle with 1/4 tsp salt.
- Space the rounds on the sheet. Roast about 22–28 minutes, turning midway, until the edges are golden and surfaces feel firm. If the pan is crowded, use two sheets and revise the actual oven time.
- While they roast, heat 1 tbsp olive oil in a skillet over medium-high heat. Cook 12 oz finely chopped cremini mushrooms until released liquid evaporates and they begin to brown, then stir in one small chopped shallot, 1 tsp thyme and one minced garlic clove. Cook until the shallot softens; season with 1/4 tsp salt and 1/4 tsp pepper.
- Spoon the warm, relatively dry mushroom mixture evenly over twenty-four crisp rounds just before serving. Do not mound a wet topping early or the bases may soften. Record real round size, log yield, browning and assembly time in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: roast polenta about 25 minutes and sauté mushrooms about 10 minutes in parallel; includes handling, excludes preheat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
Nutrition
- Serving Size: One topped round