I made these polenta crostini with mushroom on top for our annual Supper Bowl event. I got the idea back in LA, when we had meetings outside the building and tried creamy polenta with truffled mushrooms for the first time. It totally changed my life since then. It’s so delicious and I could totally dig into that for breakfast, lunch, or dinner. Ironically, I was not a fan of polenta before. For me, polenta is quite tasteless and flavorless; but they managed to turn it into… comfort food!

Just in time for the Big Game day, these polenta crostini with mushroom sauce is a perfect appetizer for a crowd or a small gathering. You won’t be able to stop at just one!


Today, I can still clearly picture the polenta with mushrooms. Well, who can say no to that? I started browsing around for ideas and came up with polenta crostini with mushroom sauce, small pieces of toasted polenta topped with mushroom as an appetizer or canapé.

Just in time for the Big Game day, these polenta crostini with mushroom sauce is a perfect appetizer for a crowd or a small gathering. You won’t be able to stop at just one!

So what makes this dish special? The polenta is cooked and cheese is added, before chilled and crisped in the oven, making them into perfect bites of crunchy crostini. Who needs a French baguette for crostini when you can have polenta crostini?

Just in time for the Big Game day, these polenta crostini with mushroom sauce is a perfect appetizer for a crowd or a small gathering. You won’t be able to stop at just one!

And let’s not forget the mushroom sauce. I used Hearty Burgundy from Gallo Family Vineyards that combines mouth-watering richness with flavors which range from dark berry to red plum. Mushroom + hearty burgundy sounds so dreamy, don’t you think? It’s dark, divine, and delicious.

Just in time for the Big Game day, these polenta crostini with mushroom sauce is a perfect appetizer for a crowd or a small gathering. You won’t be able to stop at just one!

Prepping this appetizer is slightly annoying in the amount of time it takes, especially polenta, but it’s not difficult. AND! I wouldn’t be making it 3 times in a month if it wasn’t worth it in the end. Say hello to your newest showstopper appetizer and click here for more football finger foods.

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Polenta Crostini with Mushroom Sauce


  • Author: Linda

Description

Just in time for the Big Game day, these polenta crostini with mushroom sauce is a perfect appetizer for a crowd or a small gathering. You won’t be able to stop at just one!


Scale

Ingredients

Polenta Crostini:

  • 4 cups of water
  • 1 teaspoon salt
  • 1 cup fine grain polenta
  • 1 cup freshly grated Parmesan
  • Freshly ground coarse black pepper
  • 2 tablespoons minced fresh thyme leaves

Mushroom Sauce:

  • 300 gr brown beech mushroom
  • 1 shallot, thinly sliced
  • 1 tablespoon oil
  • 1 tablespoon unsalted butter
  • 1/2 tablespoon fresh thyme
  • 1/2 cup Hearty Burgundy Gallo Family Wine
  • Salt & black pepper, to taste

Instructions

  1. Polenta Crostini: In a heavy saucepan, bring the water to a boil over high heat. Add salt and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes.
  2. Add the Parmesan cheese, thyme and 1/2 teaspoon pepper and stir to combine thoroughly.
  3. Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. The idea is to sandwich the polenta between 2 flat surfaces. Refrigerate for at least 1 hour or up to overnight.
  4. Preheat the oven to 350 degrees F. Invert the baking sheets together. Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up.
  5. Cut the polenta into triangle/rectangular. Transfer them to baking sheets, spacing them 1/2-inch apart.
  6. Bake the crostini until hot throughout and starting to brown, about 10-15 minutes.
  7. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3-5 minutes. Keep them warm or at room temperature.
  8. Mushroom Sauce: Add the oil and melt the butter over high heat in a large skillet.
  9. When the butter starts to foam, add the shallot and saute for 2 minutes to soften.
  10. Add the mushrooms, season with salt and pepper. Stir occasionally until mushrooms are nice and golden.
  11. Pour in Hearty Burgundy and stir, scraping bottoms of the pan.
  12. Let it cook for several minutes and stir to evaporate the alcohol.
  13. To serve: spoon mushrooms sauce over the polenta crostini and garnish with fresh thyme.

Notes

Polenta Crostini recipe was adjusted from Michael Chiarello’s recipe.

Don’t forget to check these amazing recipes for the big event!

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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

What Readers Are Saying

  1. Definitely a show stopper! I love the cheesy polenta base—and topping with mushrooms is such an elegant, delicious idea! Perfect for ANY gathering 🙂

  2. Mushrooms and red wine are an obvious choice for a delicious pairing — adding polenta makes it even better! Love these little appetizers, I’m not sure I’d be able to stop eating them!

  3. These look so fancy and fun! I noticed you stayed away from “Super Bowl”. I’m so confused by this- I know the NFL has rights, but I’ve been trying to research it and I think it’s just if you are selling things? Can I blog using the word? I’ve been looking and can’t find an exact answer. Thx!!

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