Polenta Bites With Caramelized Mushrooms

This needs to be served piping hot, have polenta and mushrooms ready to go; as guests arrive. Create a spoonful bite-size bits as needed. What a delicious indulgence! You will need a lot of extra spoons, so if you are serving this to guests - have them ready, as well. Found this on Napa Style web site. Update:10/09/2006 -- we had this the other night and served it on Chinese soup spoons and it worked out great!

• Ready In: 55 mins
• Serves: 6-8
• Yields: 50 spoonsful

Ingredients

• POLENTA

• 3  cups heavy cream
• 2  cups  chicken stock or 2  cups low sodium chicken broth or 2  cups vegetable broth
• 1  teaspoon  gray salt
• 1⁄2 teaspoon  fresh ground nutmeg
• 1  cup polenta
• 1  cup  freshly grated parmesan cheese
•  freshly grated parmesan cheese, garnish (optional)

• MUSHROOMS

• 3  tablespoons extra virgin olive oil
• 1⁄2 lb cremini mushrooms or 1⁄2 lb button mushroom, cut into quarters
•  finely ground salt
•  freshly ground coarse black pepper
• 2  tablespoons unsalted butter or 2  tablespoons unsalted margarine or 2  tablespoons extra virgin olive oil
• 1  tablespoon  minced garlic
• 2  tablespoons  minced shallots
• 1  teaspoon  chopped fresh thyme leave
• 2  tablespoons  fresh squeezed lemon juice
• 3⁄4 cup dry white wine
• 2  tablespoons  chopped fresh Italian parsley

Directions

1. Cooking the Polenta:
2. In a medium, heavy pot over high heat bring cream, stock, salt & nutmeg to a boil.
3. Add polents gradually, whisking constantly.
4. When mixture thickens, switch to wooden spoon and adjust the heat to maintain a bare simmer.
5. Cook stirring often, until thick, smooth aand creamy,about 15 minutes.
6. Add Parmesan and stir.
7. Keep warm over low heat, stirring occasionally.
8. If polenta gets dry as it sits, stir in 1/4 cup of warm stock or cream.
9. To Prepare Mushrooms:
10. In medium skillet over high heat, heat olive oil.
11. When oil is hot, sprinkle in mushrooms in a single layer.
12. DO NOT STIR THEM!
13. Let them sizzle until they have caramelized on the bottom, 2 minutes.
14. When the bottoms are caramelized toss them once and season with salt and pepper, to taste.
15. Continue to cook with out stirring for 5 minutes.
16. Season again, with salt & pepper to taste.
17. Add butter or margarine or olive oil and add shallots; cook for 3 minutes.
18. Continue to cook until garlic turns brown.
19. DO NOT BURN THE GARLIC!
20. Add the thyme and cook for 10 seconds.
21. Add lemon juice and wine.
22. Cook until the mushrooms are glazed with the sauce.
23. Add parsley then stir and remove from heat.
24. Place 1 tablespoon of warm polenta onto a spoon.
25. Place 1/2 teaspoon of mushroom mixture on the polenta.
26. Garnish with a sprinkle of Parmesan.
27. Serve at once.