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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Soyful Alom
[email protected]I would highly recommend this recipe to anyone who loves polenta or is looking for a new way to serve it.
Mothusi Sejakgomo
[email protected]These polenta squares are a great way to impress your guests. They're easy to make and look very elegant.
Blessing Taiofeite Maeli
[email protected]I wasn't sure how the polenta squares would turn out, but I was pleasantly surprised. They were really tasty.
Shahid baloch Shahid Baloch
[email protected]I added some chopped spinach to the polenta mixture and it gave the dish a nice pop of color.
Tristin Guinan
[email protected]I substituted goat cheese for the fontina and it was still delicious.
HalaBonjie Achuil
[email protected]I would definitely make this dish again. It's a great way to use up leftover polenta.
ANGELA SANTOS
[email protected]I'm not a big fan of polenta, but these polenta squares were surprisingly good. The flavors all worked really well together.
Dipa
[email protected]I made these polenta squares for a party and they were a huge success. Everyone loved them!
Ferrao simao Nhabinde
[email protected]This is a great recipe for a weeknight meal. It's easy to make and can be ready in under an hour.
Hamid Reza
[email protected]I love the contrast of textures in this dish. The crispy polenta squares are a great complement to the soft, creamy mushrooms and cheese.
jeffrey hornby
[email protected]I followed the recipe exactly and the polenta squares turned out perfectly. They were crispy on the outside and creamy on the inside.
Relaxing Music Sound BD
[email protected]These polenta squares were a hit! The combination of wild mushrooms, fontina cheese, and polenta was perfect.