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Easy, Make Ahead, Hors D'oeuvres: Mushroom Polenta Diamonds

Last updated 4 years ago

These Mushroom- Polenta Diamonds are simple enough to make the night before your party, but impressive enough to serve to a picky crowd. This recipe is a bit salty and spicy, so if you are sensitive to either, adjust accordingly.

Makes about 5 doz.

What you’ll need:

  • 6 ounces shiitake mushrooms, stems removed, and caps wiped clean
  • 1 tablespoon unsalted butter, plus more for baking sheet
  • 1 small onion, minced
  • 2 tablespoons port or dry white wine
  • 6 tablespoons heavy cream
  • 1 teaspoon coarse salt, plus more for seasoning
  • Freshly ground pepper
  • 1 cup instant polenta
  • 1/2 cup freshly grated Parmesan cheese (2 ounces)
  • 2 roasted red bell peppers, cut into thin slivers, for garnish (optional)
  • Mascarpone cheese, for garnish (optional)

What you’ll need to do:

  1. In a food processor, pulse mushrooms until finely chopped. Melt butter in a medium skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add mushrooms; cook until softened, about 3 minutes. Add port, and stir until evaporated. Stir in cream; simmer until mixture is thick, about 3 minutes. Season with salt and pepper. Remove from heat; let cool.
  2. Butter a 10-by-15-inch rimmed baking sheet; set aside. Boil 1 quart water in a large saucepan; add 1 teaspoon salt. While whisking constantly, gradually add polenta. Reduce heat to a simmer; cook, whisking constantly, until soft and all water is absorbed, about 5 minutes. Stir in Parmesan. Immediately transfer to prepared baking sheet; spread evenly. Let cool completely; cover with plastic wrap, and refrigerate until ready to proceed. Polenta can be made up to 1 day ahead.
  3. Halve the polenta crosswise. Carefully transfer one half, smooth side down, to a clean work surface; spread mushroom mixture on top. Place remaining polenta half, smooth side up, on top; trim edges.
  4. Cut polenta lengthwise into 3/4-inch-wide rows; cut rows at an angle to form 1-inch-long diamonds. Place on parchment-lined baking sheets. Wrap in plastic wrap; freeze until ready to use, up to 6 weeks.
  5. To serve, preheat oven to 425 degrees. Transfer sheets to oven. Bake diamonds, rotating sheets halfway through, 12 to 15 minutes. Garnish each with bell pepper and a dab of mascarpone, if desired. Serve warm.

Recipe from: Martha Stewart Living, December 2003


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