Mushroom Polenta Canapés Recipe

Name: Mushroom Polenta Canapés
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: Polenta:; 4 1/2 cups water; 1 1/2 cups quick-cooking polenta; 1 teaspoon salt; Cooking spray; 1 tablespoon butter, melted; 1/2 cup (2 ounces) shredded Gruyere cheese; Topping:; 1 cup boiling water; 1/2 ounce dried porcini mushrooms; 1 tablespoon butter; 1/3 cup thinly sliced shallots; 1/8 teaspoon crushed red pepper; 1 cup sliced shiitake mushroom caps (about 3 1/2 ounces); 1 cup sliced cremini mushrooms (about 3 1/2 ounces); 1 teaspoon dry vermouth or dry white wine; 1/2 teaspoon minced fresh thyme; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup (1 ounce) shaved Gruyere cheese

Servings: persons

Polenta:
4 1/2 cups water
1 1/2 cups quick-cooking polenta
1 teaspoon salt
Cooking spray
1 tablespoon butter, melted
1/2 cup (2 ounces) shredded Gruyere cheese
Topping:
1 cup boiling water
1/2 ounce dried porcini mushrooms
1 tablespoon butter
1/3 cup thinly sliced shallots
1/8 teaspoon crushed red pepper
1 cup sliced shiitake mushroom caps (about 3 1/2 ounces)
1 cup sliced cremini mushrooms (about 3 1/2 ounces)
1 teaspoon dry vermouth or dry white wine
1/2 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved Gruyere cheese

1
To prepare polenta, bring 4 1/2 cups water to a boil in a medium saucepan. Gradually add polenta and 1 teaspoon salt, stirring constantly with a whisk. Reduce heat to low; cook 3 minutes or until thick, stirring frequently. Spoon polenta into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 1 hour or until firm.
2
Preheat broiler.
3
Invert polenta onto a baking sheet coated with cooking spray. Cut polenta into 36 rectangles (leave polenta on baking sheet). Broil 5 minutes. Turn polenta over. Brush polenta with 1 tablespoon butter. Broil 5 minutes. Sprinkle 1/2 cup shredded cheese evenly over rectangles; broil 5 minutes or until cheese melts.
4
To prepare topping, combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes. Drain; chop mushrooms.
5
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallots to pan; cook 4 minutes or until tender, stirring frequently. Stir in red pepper; cook 30 seconds. Add porcini, shiitake, and cremini mushrooms; cook over medium-high heat 10 minutes or until liquid evaporates, stirring occasionally. Stir in vermouth, thyme, 1/4 teaspoon salt, and black pepper; cook 2 minutes, stirring frequently.
6
Spoon 1 teaspoon mushroom mixture on top of each polenta rectangle; top rectangles evenly with shaved cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Polenta:, 4 1/2 cups water, 1 1/2 cups quick-cooking polenta, 1 teaspoon salt, and more.

Yes, Mushroom Polenta Canapés falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Polenta Canapés

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