Go Back

Polenta Mushroom Canapes

Polenta mushroom canapes pair crisp, lightly golden polenta rounds with a savory cremini mushroom topping. Chill the Parmesan polenta until firm, bake the rounds, then serve warm with the sautéed mushrooms and fresh parsley.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 11 minutes
cooling and chilling 2 hours 20 minutes
Total Time 3 hours 51 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the polenta
  • nonstick cooking spray
  • 4 cups water
  • 1.5 tsp kosher salt divided
  • 1 cup yellow cornmeal medium-grind
  • 2 tbsp unsalted butter
  • 0.5 cup Parmesan cheese finely grated
For the mushroom topping
  • 2 tbsp olive oil
  • 1 lb cremini mushrooms finely chopped
  • 1 shallot small, minced
  • 2 cloves garlic minced
  • 1 tsp thyme leaves fresh
  • 0.25 tsp black pepper
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet
  • 1 18x13-inch rimmed baking sheet

Method
 

Cook and chill the polenta
  1. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Bring the water and 1 teaspoon kosher salt to a boil, then gradually whisk in the cornmeal.
  3. Reduce the heat to low and cook uncovered, stirring frequently, until thick and tender, 30 to 35 minutes.
  4. Stir in the butter and Parmesan.
  5. Spread the polenta evenly in the prepared dish.
  6. Cool for 20 minutes.
  7. Cover and refrigerate for at least 2 hours.
Make the mushroom topping
  1. Heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Add the mushrooms and cook, stirring occasionally, until browned and their released liquid has evaporated, 10 to 12 minutes.
  3. Add the shallot and cook for 2 minutes.
  4. Stir in the garlic, thyme, remaining 1/2 teaspoon kosher salt, and black pepper, and cook for 1 minute.
  5. Remove the skillet from the heat.
  6. Stir in the parsley.
Bake and assemble
  1. Heat the oven to 425°F.
  2. Coat an 18x13-inch rimmed baking sheet with nonstick cooking spray.
  3. Cut the chilled polenta into 2-inch rounds and arrange them on the sheet.
  4. Bake for 20 to 25 minutes, turning the rounds once halfway through, until both sides are lightly golden.
  5. Spoon the mushroom topping onto the rounds and serve warm.

Notes

For clean rounds, chill the polenta until fully firm before cutting. Refrigerate leftovers for up to 3 days; freeze leftovers, yes, in an airtight container. For a dairy-free version, use plant-based butter and Parmesan-style cheese.