Crispy Polenta Bites with Sautéed Mushrooms
An easy, elegant Italian appetizer featuring golden pan-fried polenta squares topped with garlicky sautéed mushrooms and fresh thyme. Perfect for holidays and gatherings.
Equipment
- Medium saucepan
- Baking dish (8x8 or similar)
- Sharp knife
- large skillet
- spatula
- sheet pan
- parchment paper
Ingredients
For the Polenta:
- 2 cups vegetable broth
- 1 cup polenta coarse cornmeal
- 1 cup grated Pecorino Romano
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil divided
Mushroom Topping:
- 2 cups mixed wild mushrooms chopped (like cremini, shiitake, and oyster)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 1/4 cup dry sherry or Marsala wine
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Grated Pecorino Romano for garnish
- Fresh parsley chopped, for garnish
Instructions
Prepare the Polenta:
- Bring the vegetable broth to a boil in a medium saucepan. Gradually whisk in the polenta to avoid lumps.
- Reduce the heat to low and cook, stirring frequently, for 10-12 minutes until thickened.
- Stir in the Pecorino Romano, 1 tablespoon unsalted butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the polenta into a parchment-lined baking dish, spreading it evenly. Let cool to room temperature, then refrigerate for 1-2 hours or until firm.
Cut and Fry the Polenta Bites:
- Once set, remove polenta from the dish and cut into 1-inch squares.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Fry the polenta squares in batches for 2-3 minutes per side until golden and crispy.
- Transfer the polenta bites to a parchment-lined baking sheet and keep warm in a low oven.
Sauté the Mushrooms:
- In the same skillet, heat 1 tablespoon unsalted butter and 1 tablespoon olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the mushrooms and thyme, cooking until softened and slightly browned, about 5-7 minutes.
- Pour in the sherry or Marsala wine and cook until evaporated, about 2 minutes.
- Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Assemble the Bites:
- Top each polenta bite with a spoonful of the mushroom mixture. Sprinkle with a little more Pecorino Romano and fresh parsley. Serve warm with a drizzle of olive oil if desired.
Notes
Expert Tips from My Kitchen:
- Chill Completely: Let the polenta fully set before slicing. If you try to cut too early, the slices may fall apart.
- Crisp is Key: Whether pan-fried or cooked in the air fryer, don’t crowd the pan. You want golden brown edges, not steamed bites.
- Make Ahead: You can pour polenta into the dish and chill it the day before. The mushroom topping can also be made in advance and reheated in a small saucepan before serving.
- Optional Toppings: Try finishing with toasted pine nuts, whipped goat cheese, or even a hint of maple syrup for a sweet-salty contrast.
Serving Suggestions
- On a Board: Serve on a platter with rosemary sprigs or thyme for a rustic, festive look.
- With a Dip: Pair with truffle aioli, whipped goat cheese, or spicy garlic chili oil for extra flavor and texture.
- Cocktail Pairings: Serve with a glass of red wine, prosecco, or even something playful like a Key Lime Pie Toast for a fun twist on dessert cocktails.
Storage Notes
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Re-crisp in a hot skillet, preheated oven, or air fryer. The microwave is fine in a pinch but will soften the texture.
- Make Ahead: Cook the polenta base and prep the mushroom topping ahead of time. Assemble just before serving to keep the texture right.
Nutrition Facts
Serving: 1biteCalories: 52kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 3mgSodium: 224mgPotassium: 39mgFiber: 0.3gSugar: 0.4gVitamin A: 99IUVitamin C: 1mgCalcium: 3mgIron: 0.2mg
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