Mushroom Polenta Canapés

By japaulson

Nutty Gruyère cheese complements earthy mushrooms on these polenta canapés. Dry vermouth and fresh thyme round out the sophisticated flavors.

Ingredients

• POLENTA:
• 4 1/2 cups water
• 1 1/2 cups quick-cooking polenta
• 1 teaspoon salt
• Cooking spray
• 1 tablespoon butter, melted
• 1/2 cup (2 ounces) Gruyère cheese, shredded
• TOPPING:
• 1 cup boiling water
• 1/2 ounce dried porcini mushrooms
• 1 tablespoon butter
• 1/3 cup shallots, thinly sliced
• 1/8 teaspoon crushed red pepper
• 1 cup (3 1/2 ounces) shiitake mushroom caps, sliced
• 1 cup (3 1/2 ounces) cremini mushrooms, sliced
• 1 teaspoon dry vermouth or dry white wine
• 1/2 teaspoon fresh thyme, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) Gruyère cheese, shaved

Preparation

Step 1

Polenta:

Bring 4 1/2 cups water to a boil in a medium saucepan. Gradually add polenta and 1 teaspoon salt, stirring constantly with a whisk.

Reduce heat to low; cook 3 minutes or until thick, stirring frequently.

Spoon polenta into a 13 x 9 inch baking pan coated with cooking spray, spreading evenly.

Press plastic wrap onto surface of polenta; chill 1 hour or until firm. Will keep up to 2 days.

Preheat broiler.

Invert polenta onto a baking sheet coated with cooking spray.

Cut polenta into 36 rectangles on baking sheet.

Broil 5 minutes. Turn polenta over.

Brush polenta with 1 tablespoon butter. Broil 5 minutes.

Sprinkle 1/2 cup shredded cheese evenly over rectangles; broil 5 minutes or until cheese melts.

Topping:

Combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes. Drain; chop mushrooms.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallots to pan; cook 4 minutes or until tender, stirring frequently. Stir in red pepper; cook 30 seconds.

Add porcini, shiitake, and cremini mushrooms; cook over medium-high heat 10 minutes or until liquid evaporates, stirring occasionally.

Stir in vermouth, thyme, 1/4 teaspoon salt, and black pepper; cook 2 minutes, stirring frequently.

Spoon 1 teaspoon mushroom mixture on top of each polenta rectangle; top rectangles evenly with shaved cheese.

Topping can be prepared a day in advance.