POLENTA SQUARES WITH WILD MUSHROOMS AND FONTINA
A mix of mushrooms gives the best range of textures and earthy flavors, and the assortment also looks more interesting than just one variety of mushroom would. Once the polenta is cold and set, it can be covered with plastic wrap and refrigerated for up to three days. This recipe is adapted from Martha Stewart's Appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 3h20m
Yield Makes 24
Number Of Ingredients 7
Steps:
- Bring 4 1/2 cups water to a boil in a large, heavy-bottomed pot; season with salt. Bring another 4 cups water to a simmer in a small saucepan. Gradually add polenta to large pot, whisking constantly until combined. Reduce heat until only one or two large bubbles break surface at a time, adjusting heat as necessary.
- Whisk 2 ladlefuls of simmering water into polenta and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladlefuls of simmering water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (Adjust heat as necessary.)
- Pour polenta into a slightly damp 9-by-13-inch baking dish. Let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1 1/2 hours.
- Preheat oven to 450 degrees. In a bowl, toss together mushrooms, shallot, thyme, and oil; season with salt.
- Turn out polenta onto a cutting board. Cut into 24 pieces, and transfer to a rimmed baking sheet brushed with oil. Dividing evenly, brush tops with oil, then sprinkle with cheese and top with mushroom mixture. Roast until polenta is crisp on bottom, cheese is melted, and mushrooms are wilted and golden brown, about 25 minutes. Serve immediately.
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Barikisu Alhassan
[email protected]I give this recipe 5 stars! It's delicious, easy to make, and a great way to use up leftover polenta.
KEBBA I BOJANG
[email protected]These polenta squares are a crowd-pleaser. I've made them for potlucks, picnics, and parties, and they're always a hit.
Barsha Tamang
[email protected]This recipe is free of common allergens, such as gluten, dairy, and nuts. It's a great option for people with food allergies.
Ji Mckenzie
[email protected]This recipe is very adaptable. You can use different types of mushrooms, different cheeses, and even different herbs.
Sibusiso1 Majola
[email protected]These polenta squares freeze well, which is a huge plus for me. I can make a big batch and then freeze them for later.
Malik Shafqat
[email protected]I love that this recipe can be made with leftover polenta. It's a great way to use up leftovers and avoid food waste.
Oratile Mohosho
[email protected]These polenta squares are perfect for brunch. They're hearty and filling, but not too heavy.
philly shingange
[email protected]I made these polenta squares for a dinner party and they were a huge success. Everyone loved them!
Mehedi FF 96
[email protected]This recipe is a hit with my family. They love the creamy polenta and the flavorful mushrooms.
Nomi nomi
[email protected]I'm always looking for quick and easy recipes, and this one fits the bill. I can have it on the table in under 30 minutes.
Zameer Baloch
[email protected]This recipe is very affordable, which is important to me. I'm always looking for ways to save money on groceries.
Keenan Tetreau Eastman
[email protected]I'm not vegan, but I'm always interested in trying new vegan recipes. This one looks like a great way to get my daily dose of vegetables.
Natalka J
[email protected]This recipe is gluten-free, which is a huge plus for me. I'm always looking for new and tasty gluten-free dishes.
Mujahid Shabir Lashari
[email protected]I love fontina cheese, so I know I'll love these polenta squares. Can't wait to make them!
viduwa bro
[email protected]I'm always looking for healthy and delicious recipes, and this one fits the bill. I'm excited to try it!
Aman Sah
[email protected]This recipe seems a bit time-consuming, but it looks like it would be worth the effort. I'm going to save it for a special occasion.
Olu Tope
[email protected]I'm not a big fan of polenta, but these squares look so good that I'm willing to give them a try.
sara Bob
[email protected]I've made polenta squares before, but never with wild mushrooms. This recipe looks like a great way to add some extra flavor and texture to the dish.
Trevor Branson
[email protected]Polenta squares with wild mushrooms and fontina sound like a delicious and hearty dish. I'm definitely going to try this recipe!