Polenta Mushroom Canapes

The polenta looks almost too soft to turn into a tidy appetizer when it first comes off the stove. After a chill in the refrigerator, though, it cuts into neat rounds that bake up lightly golden and sturdy enough to hold a generous spoonful of mushrooms. These Polenta Mushroom Canapes make a satisfying little bite without needing a crust or a last-minute stovetop scramble.

I like the contrast in each one: tender, Parmesan-rich polenta underneath a savory mushroom topping with thyme and parsley. The mushrooms cook in a skillet until their moisture is gone and their edges start to brown, so the topping tastes concentrated instead of watery. Once the rounds are baked, a spoonful of that mixture turns them into warm, savory canapés with a crisp edge and a soft center.

Why the Polenta Needs a Refrigerator Rest Before It Can Be Cut

Freshly cooked polenta is soft and spoonable, which is exactly what you want in the saucepan. It needs time to cool and firm up before it can be cut into rounds that hold together on a baking sheet. Spreading it in a 9×13-inch dish gives the slab an even thickness, so the pieces bake at a similar pace instead of leaving you with thin, crisp edges and a thick, soft middle.

The refrigerator rest also makes the work easier to manage. Once the slab is cold, a 2-inch cutter can press cleanly through it, and the rounds are much simpler to lift and arrange. Don’t try to shorten the chill by cutting the polenta while it’s still warm; the pieces are more likely to bend or break before they reach the oven. A little planning here gives you a reliable base that can go straight from the pan to the baking sheet.

How Medium-Grind Cornmeal and Cremini Shape These Canapes

• Medium-grind yellow cornmeal — Its texture gives the cooked polenta enough body to chill and cut while keeping a pleasant, tender grain. Fine cornmeal cooks into a smoother, softer result; coarse cornmeal stays more textured and may need longer to become tender. Medium grind is the best match for the stated cooking time.
• Parmesan and unsalted butter — Butter rounds out the corn flavor, while Parmesan adds savory depth and helps the polenta taste seasoned all the way through. Freshly grated Parmesan melts more evenly than a dry, finely powdered product. Pecorino Romano can replace it in an equal amount for a sharper, saltier finish.
• Cremini mushrooms — Their earthy flavor stands up well to garlic and thyme. Choose firm mushrooms that aren’t wet or slimy; white button mushrooms are a straightforward one-for-one substitute, though the topping will taste a little milder.
• Shallot and garlic — Shallot brings a mild, sweet onion note without crowding the mushrooms. If you don’t have one, use the same volume of finely minced yellow onion; it tastes sharper, so keep the mince small. Fresh garlic is worth using here because it cooks briefly and stays fragrant.
• Fresh thyme and parsley — Thyme perfumes the skillet while the mushrooms cook, and parsley stirred in off the heat keeps the topping bright. If you’re out of fresh thyme, use one-third as much dried thyme. Fresh chives can stand in for parsley, bringing a more oniony finish.

From a Soft Pot of Polenta to Crisp, Toppable Rounds

Cook the polenta until tender, then chill it flat

Lightly coat a 9×13-inch baking dish with nonstick cooking spray. Bring the water and 1 teaspoon kosher salt to a boil in a 3-quart saucepan, then whisk in the medium-grind cornmeal gradually to prevent lumps. Lower the heat and cook uncovered for 30 to 35 minutes, stirring frequently, until the polenta is thick and tender; if it still tastes gritty, keep cooking until the grains soften. Stir in the butter and Parmesan, spread the mixture evenly in the dish, let it cool for 20 minutes, then cover and refrigerate for at least 2 hours.

Brown the mushrooms before adding the aromatics

Heat the olive oil in a 12-inch skillet over medium-high heat and add the finely chopped cremini mushrooms. Cook, stirring occasionally, for 10 to 12 minutes, until the mushrooms are browned and their released liquid has evaporated. Add the shallot and cook for 2 minutes, then stir in the garlic, thyme, remaining kosher salt, and black pepper and cook for 1 minute. Take the skillet off the heat before stirring in the parsley so it stays fresh-tasting rather than disappearing into the hot pan.

Bake the rounds, then add the topping

Heat the oven to 425°F and coat an 18×13-inch rimmed baking sheet with nonstick cooking spray. Cut the chilled polenta into 2-inch rounds and arrange them on the sheet without crowding. Bake for 20 to 25 minutes, turning each round once halfway through, until both sides are lightly golden. Spoon the mushroom mixture onto the baked rounds and serve them warm; topping them after baking keeps the polenta surface from getting wet in the oven.

Three Easy Ways to Adapt These Polenta Mushroom Canapes

Questions That Come Up When Making Polenta Mushroom Canapes

Polenta Mushroom Canapes

Polenta mushroom canapes pair crisp, lightly golden polenta rounds with a savory cremini mushroom topping. Chill the Parmesan polenta until firm, bake the rounds, then serve warm with the sautéed mushrooms and fresh parsley.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 11 minutes mins

cooling and chilling 2 hours hrs 20 minutes mins

Total Time 3 hours hrs 51 minutes mins

Servings: 8 servings

Course: Appetizer

Cuisine: Italian

Calories: 165

Ingredients Equipment Method Notes

Ingredients

  

For the polenta

• nonstick cooking spray
• 4 cups water
• 1.5 tsp kosher salt divided
• 1 cup yellow cornmeal medium-grind
• 2 tbsp unsalted butter
• 0.5 cup Parmesan cheese finely grated

For the mushroom topping

• 2 tbsp olive oil
• 1 lb cremini mushrooms finely chopped
• 1 shallot small, minced
• 2 cloves garlic minced
• 1 tsp thyme leaves fresh
• 0.25 tsp black pepper
• 2 tbsp parsley chopped fresh

Equipment

• 1 9x13-inch baking dish
• 1 12-inch skillet
• 1 18x13-inch rimmed baking sheet

Method

 

Cook and chill the polenta

1. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
2. Bring the water and 1 teaspoon kosher salt to a boil, then gradually whisk in the cornmeal.
3. Reduce the heat to low and cook uncovered, stirring frequently, until thick and tender, 30 to 35 minutes.
4. Stir in the butter and Parmesan.
5. Spread the polenta evenly in the prepared dish.
6. Cool for 20 minutes.
7. Cover and refrigerate for at least 2 hours.

Make the mushroom topping

1. Heat the olive oil in a 12-inch skillet over medium-high heat.
2. Add the mushrooms and cook, stirring occasionally, until browned and their released liquid has evaporated, 10 to 12 minutes.
3. Add the shallot and cook for 2 minutes.
4. Stir in the garlic, thyme, remaining 1/2 teaspoon kosher salt, and black pepper, and cook for 1 minute.
5. Remove the skillet from the heat.
6. Stir in the parsley.

Bake and assemble

1. Heat the oven to 425°F.
2. Coat an 18x13-inch rimmed baking sheet with nonstick cooking spray.
3. Cut the chilled polenta into 2-inch rounds and arrange them on the sheet.
4. Bake for 20 to 25 minutes, turning the rounds once halfway through, until both sides are lightly golden.
5. Spoon the mushroom topping onto the rounds and serve warm.

Notes

For clean rounds, chill the polenta until fully firm before cutting. Refrigerate leftovers for up to 3 days; freeze leftovers, yes, in an airtight container. For a dairy-free version, use plant-based butter and Parmesan-style cheese.