Polenta Bites with Garlic Butter Mushrooms

I made this easy recipe for polenta bites with garlic butter mushrooms because we had some polenta that needed to be used up and a few mushrooms in the refrigerator. Each polenta bite was topped with garlic butter mushrooms and freshly shaved Parmesan cheese. This easy polenta and mushrooms recipe paired nicely with juicy steaks, roasted asparagus, and some crusty bread.

Polenta Bites with Garlic Butter Mushrooms

Ingredients:

• 1 tbsp olive oil
• 3 slices pre-made polenta
• 2 tbsp flour
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp butter
• 5-6 button mushrooms, sliced
• 1 clove of garlic
• White wine vinegar, to taste
• 1 tbsp fresh parsley, chopped
• Parmesan, freshly shaved

How to Make Polenta Bites with Garlic Butter Mushrooms

Heat the olive oil and butter in a large skillet over medium-high heat. Mix the flour with a bit of sea salt and freshly cracked pepper, to taste, then lightly dredge the polenta rounds in the seasoned flour.

Add the dredged polenta rounds to the hot pan and cook for 2-3 minutes, or until golden brown. Flip over and cook the other side for 2-3 minutes, or until golden brown. Drain on a paper towel to remove excess grease.

While the polenta slices are cooking, heat the butter in another skillet over medium-high heat. Add the mushrooms and cook for 3-4 minutes, or until golden brown, stirring occasionally. Next, add the minced garlic and a splash of vinegar, to taste, then cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.

Place the polenta slices on the serving plate and top with a spoonful of garlic butter mushrooms, then some freshly chopped parsley.

Add shaved parmesan to the top and serve immediately. Enjoy.

Polenta Bites with Garlic Butter Mushrooms

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Appetizer

Cuisine: Italian

Servings: 1

Author: Pam / For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 1 tbsp olive oil
• 3 slices pre-made polenta
• 2 tbsp flour
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp butter
• 5-6 button mushrooms, sliced
• 1 clove of garlic
• White wine vinegar, to taste
• 1 tbsp fresh parsley, chopped
• Parmesan, freshly shaved

Instructions

• Heat the olive oil and butter in a large skillet over medium-high heat.
• Mix the flour with a bit of sea salt and freshly cracked pepper to taste, then lightly dredge the polenta rounds in the seasoned flour. 
• Add the dredged polenta rounds to the hot pan and cook for 2-3 minutes, or until golden brown. Flip over and cook the other side for 2-3 minutes, or until golden brown. Drain on a paper towel to remove excess grease.
• While the polenta slices are cooking, heat the butter in another skillet over medium-high heat. Add the mushrooms and cook for 3-4 minutes, or until golden brown, stirring occasionally.
• Add the minced garlic and a splash of vinegar, to taste, then cook, stirring constantly, for 1 minute. Season them with sea salt and freshly cracked pepper to taste. Remove from the heat.
• Place the polenta slices on the serving plate and top with a spoonful of garlic butter mushrooms, then some freshly chopped parsley.
• Add shaved parmesan to the top and serve immediately. Enjoy.  

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