Polenta Crostini with Mushroom Tapenade
Small toasted polenta rounds topped with a finely minced mushroom and olive spread.
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Ingredients
- 1 cup Coarse yellow cornmeal
- 3 cups Water
- 2 tablespoons Unsalted butter
- 1/2 cup Grated Parmesan cheese
- 8 ounces Cremini mushrooms, finely minced
- 1/4 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
Bring water and a pinch of salt to a boil in a medium saucepan, then slowly whisk in the cornmeal.
- 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
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
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
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
Preheat your oven to 400°F (200°C) and cut the chilled polenta into 2-inch circles or squares.
- 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
Top each warm polenta round with a generous spoonful of the mushroom tapenade and serve immediately.
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