Mushroom Polenta Canapés

Submitted by dicentra

"Cooking Light, SEPTEMBER 2009. Cheat and buy the pre-made tubes of polenta and cut into rounds?"

 

• Ready In: 30mins
• Ingredients: 18
• Serves: 12

ingredients

• Polenta

• 4 1⁄2 cups water
• 1 1⁄2 cups quick-cooking polenta
• 1 teaspoon salt
• cooking spray
• 1 tablespoon butter, melted
• 1⁄2 cup shredded gruyere cheese

• Topping

• 1 cup boiling water
• 1⁄2 ounce dried porcini mushrooms
• 1 tablespoon butter
• 1⁄3 cup thinly sliced shallot
• 1⁄8 teaspoon crushed red pepper flakes
• 1 cup sliced shiitake mushroom caps (about 3 1/2 ounces)
• 1 cup sliced cremini mushroom (about 3 1/2 ounces)
• 1 teaspoon dry vermouth or 1 teaspoon dry white wine
• 1⁄2 teaspoon minced fresh thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup shaved gruyere cheese

directions

1. To prepare polenta, bring 4 1/2 cups water to a boil in a medium saucepan. Gradually add polenta and 1 teaspoon salt, stirring constantly with a whisk. Reduce heat to low; cook 3 minutes or until thick, stirring frequently.
2. Spoon polenta into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 1 hour or until firm.
3. Preheat broiler.
4. Invert polenta onto a baking sheet coated with cooking spray. Cut polenta into 36 rectangles (leave polenta on baking sheet). Broil 5 minutes.
5. Turn polenta over. Brush polenta with 1 tablespoon butter. Broil 5 minutes. Sprinkle 1/2 cup shredded cheese evenly over rectangles; broil 5 minutes or until cheese melts.
6. To prepare topping, combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes. Drain; chop mushrooms.
7. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallots to pan; cook 4 minutes or until tender, stirring frequently.
8. Stir in red pepper; cook 30 seconds. Add porcini, shiitake, and cremini mushrooms; cook over medium-high heat 10 minutes or until liquid evaporates, stirring occasionally.
9. Stir in vermouth, thyme, 1/4 teaspoon salt, and black pepper; cook 2 minutes, stirring frequently.
10. Spoon 1 teaspoon mushroom mixture on top of each polenta rectangle; top rectangles evenly with shaved cheese.