Polenta Mushroom Appetizers |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 32 |
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Simple ingredientsin fact you probably have most if not all in your kitchen are used to create a fantastic, but different appetizer.Meta West, Abilene, Kansas Ingredients:
2 cups chicken broth |
2 cups 2% milk |
1/2 teaspoon salt |
1 cup cornmeal |
1/4 cup grated parmesan cheese |
mushroom topping: |
1/2 pound thinly sliced fresh mushrooms |
3 tablespoons olive oil |
1 tablespoon butter |
6 garlic cloves, minced |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons white wine or additional chicken broth |
1 tablespoon lemon juice |
1/4 cup grated parmesan cheese |
Directions:
1. In a large heavy saucepan, bring the broth, milk and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese.
2. Spread into a greased 11-in. x 7-in. baking dish. Cool to room temperature, about 30 minutes. Cut polenta into 16 pieces, then cut each diagonally in half to make 32 triangles; place on a greased baking sheet. Bake at 350° for 12-15 minutes or until light golden brown.
3. For mushrooms, saute mushrooms in oil and butter until tender. Add the garlic, thyme, salt and pepper; cook 1 minute longer. Add wine and lemon juice; cook and stir until liquid is almost absorbed.
4. Top each triangle with 1-1/2 teaspoons mushrooms; sprinkle appetizers with cheese. Serve warm. Yield: 32 appetizers.
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