Polenta Crostini with Mushroom

For this week’s recipe, we’ll make Polenta Crostini with Mushroom Crostini, a golden, crisp polenta medley topped with sauteed mushrooms and fresh herbs. This appetizer effortlessly combines rustic simplicity with gourmet elegance, promising a delightful burst of flavors in every bite. Perfect for any occasion, it’s a celebration of the cozy and the refined, inviting you to savor the fusion of textures and tastes.

What you’ll need for Polenta Crostini with Mushroom

POLENTA
4 cups (1L) water
1 cup (150g) coarse cornmeal
1 Tsp (6g) salt

TOPPING:
3 Tb (42g) butter
1 Tb (15ml) extra virgin olive oil
1 garlic clove
¾ Lb (375g) mushroom (white or Cremini)
1 Tsp (1g) chopped fresh thyme
Salt & freshly ground pepper to taste
1 medium size tomato
¼ cup (5g) freshly chopped parsley

0:11 – Start by boiling the water with the salt on medium heat. Then, add the coarse cornmeal in a continuous stream while whisking. Reduce the heat to low, and cook covered for about 30 minutes, stirring every 10 minutes. The polenta will start to thicken and become more creamy.
After 30 minutes, pour the polenta into a parchment-lined baking dish. Use a wet spatula to spread the polenta evenly.
Let it cool for another 30 minutes.
1:37 – Meanwhile, prepare the sauce by adding the butter and extra virgin olive oil to a large pan over medium heat. Once the butter melts, add the diced garlic and saute for about 30 seconds until lightly browned. Don’t go more since burnt garlic tastes bitter.
Add the chopped mushroom and coat well with the melted butter. Add salt and pepper to taste and the chopped fresh thyme. Sautee on low heat until the mushrooms turn brown (about 10 minutes). Add the diced tomato and keep stirring until the juices evaporate. Add the chopped parsley, turn off the heat, and cover the pan to keep the mix warm.
4:05 – In the pan, cut the cooled polenta into 2-inch (5cm) squares. Transfer the squares to a well-oiled baking sheet. Place the sheet under a broiler on high for about 4-5 minutes on each side until blisters appear on the top.
Transfer the polenta squares to a serving dish and top with the mushroom mix. Grate some parmesan cheese on top and serve while warm.