Description
Crispy fried polenta squares topped with sweet caramelized onions and savory mushrooms, perfect for vegetarians and meat-eaters alike.
Ingredients
Units
- 2 cups (480 ml) vegetable stock
- 1/2 cup (120 ml) instant polenta
- 1/3 cup (80 ml) grated parmesan (optional for vegan)
- 1 tbsp (15 g) butter (or olive oil for vegan)
- 1 tsp salt
- 2 large onions, peeled and chopped
- 1 tbsp (15 ml) balsamic vinegar
- 1 tbsp (14 g) brown sugar
- 400g mushrooms, cleaned and chopped
- 2 tbsp (30 ml) olive oil
- 1 tsp fresh thyme leaves
- 3 tbsp (45 ml) rose or red wine
- 1 large clove garlic, minced
- 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 tbsp 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 brown sugar, 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 cook until browned, about 10 minutes. Add the garlic and cook for 2 minutes, then add the rose or red wine and thyme. Simmer for a further 10 minutes, or until the wine has mostly evaporated. 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