Polenta Crostini with Mushrooms and Soft Cheese

Name: Polenta Crostini with Mushrooms and Soft Cheese
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 10 1/2 oz polenta, cut into small slices (about 300 grams); 14 oz chanterelle, porcini, or cremini mushrooms (about 400 grams)

Cucina, AMORE e Fantasia di Tiziana Ricciardi @cucinaamoreefantasia

Have leftover polenta? Make crostini! These are a delicious appetizer and perfect for a cocktail party. Polenta pairs perfectly with the flavor of mushrooms, and the soft cheese adds creaminess. Enjoy autumn flavors in a beautiful harmony of colors and tastes.

Cucina, AMORE e Fantasia di Tiziana Ricciardi @cucinaamoreefantasia

Saved

Ingredients

1 hour

Serves 4 servings

10 1/2 ozpolenta, cut into small slices (about 300 grams)
14 ozchanterelle, porcini, or cremini mushrooms (about 400 grams)
1 garlic clove
4 1/4 oz smoked mozzarella or other soft smoked cheese (about 120 grams)
Olive oil, as needed
Salt, to taste
Black pepper, to taste

Saved

Steps

1 hour

1

Wipe the mushrooms with a damp cloth and cut the larger ones into pieces. In a skillet, heat olive oil with the garlic clove. Let the garlic turn golden, then remove it. Add the mushrooms and cook over low heat until they are tender. Season with salt and pepper.
2

Arrange the polenta slices on a baking sheet lined with parchment paper. Toast in a preheated oven at 350°F (180°C) until they are almost crispy.
3

Place a piece of cheese on each polenta slice, then return to the oven to melt the cheese. Remove from the oven, top with the mushrooms, and serve hot.