Polenta Bites with Garlic Butter Mushrooms
I made these polenta bites with garlic butter mushrooms for lunch recently. We had some polenta that needed to be used up and a few mushrooms in the refrigerator so I decided to cook the polenta rounds until golden brown then topped them with some golden brown mushrooms sauteed in garlic butter. Each polenta bite was topped off with some freshly shaved parmesan cheese and they turned out wonderful! I loved the combination of flavors and textures and I can’t wait to make it again for my family.
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.
Equipment
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 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.
They look so appetizing and tasty!
I have never seen polenta rounds, we only get loose polenta here, Sounds interesting though. Cheers Diane
These look delicious and fried polenta is one of my all time favorite foods – but we called it cornmeal mush when I was growing up. I’ve always just made it but should give some of the very convenient store bought a try.
Love polenta! And it makes such a great base for so many things. Mushrooms? Garlic? Yes, please.
This recipe also looks like a delicious appetizer to me.
What cute handheld little appetizers!