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Polenta Crostini Bites with Caramelized Porcini Mushroom Cicchetti

  • Recipe Submitted by on

Category: Healthy Recipes, Mashrooms, Main Dish

 Ingredients List

  • For the polenta:
  • 1 cup heavy cream
  • 1 cup chicken stock
  • 1 tsp. finely ground sea salt
  • 1 cup polenta
  • 1 - 2 cups freshly grated Italian Fontina cheese, plus more to pass around to guests
  • 1 - 2 cups freshly grated Parmesan, plus more for garnish and to pass around to guests
  • _______________________________________________________________________________________________
  • For the mushrooms:
  • 3 tablespoons extra-virgin olive oil
  • 1/2 pound porcini mushrooms, diced
  • Finely ground sea salt
  • Freshly ground black pepper
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. freshly minced garlic
  • 1 tsp. finely chopped fresh thyme leaves
  • 2 Tbsp. freshly-squeezed lemon juice
  • 3/4 cup dry white wine
  • 2 Tbsp. finely chopped Italian parsley leaves
  • 1 long, thin loaf of Italian or French bread, sliced thin, toasted, drizzled with olive oil and rubbed with fresh garlic


(((((( Cook the polenta )))))))
-In a medium, heavy pot over high heat bring the cream, stock, and sea salt to a boil.

-Add the polenta gradually, whisking constantly.

-When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer.

-Cook, stirring often, until thick, smooth, and creamy, about 15 minutes.

-Stir in the Fontina and Parmesan cheeses.

-Keep the polenta warm over low heat, stirring occasionally.

-If the polenta gets dry as it sits, stir in about 1/4 cup of cream at a time, until it reaches your preference of wetness/dryness.

(((((( Saute the mushrooms )))))))
- In a medium skillet over high heat, heat the olive oil.

- When the oil is hot, place the mushrooms in a single layer, and do not stir!

- Cook the mushrooms to a sizzling point until they have caramelized on the bottom, about 2 - 3 minutes.

- When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes.

- Season mushrooms with salt and pepper.

- Add the butter and cook until it begins to brown.

- Then add the garlic.

- Continue to cook until the garlic begins to brown, do not burn the garlic.

- Add the thyme and cook for about 10 seconds more.

- Add the lemon juice and cook until it evaporates.

- Add the wine, and simmer until the mushrooms are glazed with the sauce.

- Add the parsley.

- Then stir and remove the pan from the heat.

- Place about 1 tablespoon of warm polenta on each little slice of toasted bread (crostini).

- Place about 1/2 teaspoon of the mushroom on top of the polenta.

- Garnish with grated Parmesan and minced Italian parsley.

- Serve immediately.

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