Polenta Crostini with Mushroom Tapenade

Ingredients

• 1 cup Coarse yellow cornmeal
• 3 cups Water
• 2 tablespoons Unsalted butter
• 0.5 cup Grated Parmesan cheese
• 8 ounces Cremini mushrooms, finely minced
• 0.25 cup Kalamata olives, pitted and minced
• 2 cloves Garlic cloves, minced
• 1 teaspoon Fresh thyme, chopped
• 1 tablespoon Balsamic vinegar
• 3 tablespoons Extra virgin olive oil
• to taste N/A Salt and black pepper

Instructions

1. 1

   Bring water and a pinch of salt to a boil in a medium saucepan, then slowly whisk in the cornmeal.

2. 2

   Reduce heat to low and cook for 20-25 minutes, stirring frequently, until the polenta is thick and pulls away from the sides.

3. 3

   Stir in the butter and Parmesan cheese, then spread the polenta into a greased 8x8 inch baking dish to a 1/2 inch thickness; refrigerate for 2 hours until firm.

4. 4

   Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sauté the minced mushrooms until their moisture has evaporated and they are browned.

5. 5

   Add the garlic, olives, and thyme to the skillet; cook for 2 minutes, then stir in the balsamic vinegar and remove from heat to cool.

6. 6

   Preheat your oven to 400°F (200°C) and cut the chilled polenta into 2-inch circles or squares.

7. 7

   Brush the polenta rounds with the remaining olive oil and bake on a parchment-lined sheet for 15 minutes, flipping once, until edges are golden and crisp.

8. 8

   Top each warm polenta round with a generous spoonful of the mushroom tapenade and serve immediately.