Vegetarians, and vegans, often draw the short straw at Christmas. Sadly, if you are dining with meat eaters your food can often be an after thought. That needn’t be the case though, because these deliciously crispy fried polenta squares topped with caramelised onions and mushrooms can be enjoyed by vegetarians and meat eaters alike, and are a great way to kick off your Christmas party celebrations.
The really great thing about these Mushroom and Carameliszed Onion Polenta Squares, apart from how amazingly delicious and addictive they are, is that you can prepare all of the ingredients the day before and simply fry the polenta and assemble on the day. Even better, by omitting the parmesan cheese and replacing the butter with oil they are vegan friendly, and by dusting the polenta squares in more polenta instead of flour they are gluten free too! Adaptable and delicious. What more could you ask for?
PrintMushroom and Caramelized Onion Polenta Squares
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Crispy fried polenta squares topped with sweet caramelized onions and savory mushrooms, perfect for vegetarians and meat-eaters alike.
Ingredients
- 2 cups vegetable stock
- 1/2 cup instant polenta
- 1/3 cup grated parmesan (optional for vegan)
- 1 tbsp butter (or olive oil for vegan)
- 1 tsp salt
- 2 large onions, peeled and chopped
- 1 tbsp balsamic vinegar
- 200g mushrooms, sliced
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
- Extra polenta for dusting
Instructions
- Start by making the polenta. Grease a baking tray (30cm x 20cm) and set aside. In a medium saucepan, bring the vegetable stock and butter (or olive oil) to a boil. Gradually whisk in the polenta and salt, stirring continuously until thickened, about 5 minutes.
- Stir in the parmesan cheese, if using, and pour the polenta into the prepared baking tray. Smooth the top and let it cool completely, then refrigerate until firm, at least 1 hour or overnight.
- For the caramelized onions, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and a pinch of salt, and cook, stirring occasionally, until the onions are soft and golden brown, about 20-25 minutes. Add the balsamic vinegar and cook for another 2 minutes. Remove from heat and set aside.
- In the same skillet, heat the remaining olive oil over medium-high heat. Add the mushrooms and thyme, and cook until the mushrooms are browned and any liquid has evaporated, about 8-10 minutes. Season with salt and pepper to taste.
- Once the polenta is firm, cut it into squares. Dust each square with extra polenta.
- Heat a non-stick frying pan over medium heat and fry the polenta squares until golden and crispy on both sides, about 3-4 minutes per side.
- To assemble, top each polenta square with a spoonful of caramelized onions and mushrooms. Serve warm.
Notes
To make the canapés vegan, omit the parmesan cheese and substitute the butter for olive oil. For a gluten-free version, dust the polenta squares with extra polenta instead of flour. You can prepare all components a day ahead and assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4
- Sodium: 480
- Fat: 10
- Carbohydrates: 28
- Fiber: 3
- Protein: 4
- Cholesterol: 10
This is a great recipe for when you’re cooking for groups. I have a friend who’s gluten free and his wife can’t have dairy or eggs, so this works for both of them! Thank you for the recipe. I make it often now. Only change is I top with fresh crumbled bacon. YUM.