Who said appetizers had to be boring? These Polenta Mushroom Canapés are here to change the game! With every bite, you’ll experience a symphony of flavors and textures that will leave you wanting more.
INGREDIENTS
For the Polenta:
- 6 cups water (or stock)
- Pinch of salt (optional for low-salt diets)
- 2 cups yellow cornmeal
- 2-3 tbsp butter
- Grated Parmesan cheese (optional)
For the Mushroom Ragout:
- 2 cups sliced mushrooms (mix of shiitake, white button, and baby bella)
- 1 tbsp olive oil
- ½ cup chopped onion (about half a medium onion)
- 2 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp fresh parsley, finely chopped
- Salt and pepper to taste
For the Caramelized Onions:
- 2 medium onions, thinly sliced
- 1-2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tsp agave nectar (or 1 tbsp sugar)
- Salt and pepper to taste
INSTRUCTIONS
Prepare the Polenta:
- In a large pot, bring the water or stock to a full boil. Add salt if desired.
- Slowly pour in the cornmeal, stirring constantly with a whisk to avoid lumps.
- When the mixture starts to thicken, switch to a wooden spoon and reduce the heat to low. Simmer, stirring frequently, for 15-20 minutes.
- Stir in butter and Parmesan cheese (if using).
- Spread the polenta in a shallow dish and refrigerate for several hours until firm. Once set, cut the polenta into your preferred shapes.
- Just before serving, grill, broil, or briefly pan-fry the polenta slices in butter. Top with the mushroom ragout and caramelized onions.
Make the Mushroom Ragout:
- Heat olive oil in a pan over medium-high heat. Add chopped onion and cook until translucent.
- Add shiitake mushrooms first (if using), as they take slightly longer to cook. Sauté until they start to brown.
- Add garlic and white button mushrooms, cooking until mushrooms are golden brown.
- Stir in balsamic vinegar, rosemary, and parsley. Season with salt and pepper. Set aside.
Prepare the Caramelized Onions:
- Heat 1 tbsp olive oil in a pan over medium-high heat. Add sliced onions and cook, stirring occasionally, until browned, 20-30 minutes.
- Add more oil as needed. Stir in balsamic vinegar, agave nectar (or sugar), salt, and pepper. Cook until the mixture is thick and onions are caramelized.
NOTES
- This recipe serves approximately 8. Polenta can be prepared up to 2 days ahead of time.
