One of the 365 Project photo prompts this week was 'square' and so I decided that these yummy bite-sized snacks would be perfect. They were so delicious, I could hardly leave them alone long enough to take the picture you see here. For some reason I have never cooked with polenta, so I was delighted to find how easy it was. This delicious recipe can be found at deliciouseveryday.
As well as being delicious, these mushroom bites are great for using as a starter, as canapes or just a tasty TV snack. Another great thing about them is that you can do all the preparation the day before and just fry and assemble them to serve.
1) Add the vegetable stock, along with with the butter, to a pan and bring to the boil.
2) Reduce the heat and gradually whisk in the polenta. Keep whisking until it is thick and creamy. Remove from heat and whisk in the grated Parmesan.
3) Pour into a tray about 30cm by 20cm (12" x 8") and allow to set for about 20 minutes.
4) Meanwhile, add the onions to the olive oil in a saucepan. Let them soften, over a low heat, for about ten minutes. Add the balsamic vinegar and brown sugar and cook for a further ten minutes or so, until the onions are caramelised. Then set aside.
5) For the mushrooms, heat the olive oil in a frying pan and add the garlic. Cook for 2 minutes then add the mushrooms. Cook for 5 to 6 minutes.
6) Add the wine and thyme and then season with salt and pepper. Leave to simmer for about 10 minutes until the wine has all but evaporated. Set aside.
7) Heat 2 tablespoons of oil in a frying pan, until it is hot. Cut the polenta into bite-sized squares, coat them with uncooked polenta flour and fry them for 2 or 3 minutes on each side until golden brown. Leave to drain on kitchen towel.
8) Assemble the bites by spooning a little of the caramelised onion onto the squares and then top with the mushrooms.
Note: It is worth frying a couple of the polenta squares for different times and testing by tasting, to see which texture suits you. Longer frying will produce more crunch in the polenta.
Adapted from a recipe on www.deliciouseveryday.com
Have a lovely weekend, lovelies. We are going to wrap up and get out in the fresh air with a thermos of soup; weather permitting of course!