Wild Mushrooms on Polenta Rounds
3
Points®
Total time: 43 min • Prep: 25 min • Cook: 18 min • Serves: 8 • Difficulty: Easy
Upscale convenience foods like prepared polenta logs and sliced wild mushrooms make easy work of this fabulous party appetiser.
Ingredients
Cooked cornmeal
17 oz, in the form of a prepared polenta log, sliced into 16 rounds
Olive oil cooking spray
2 spray(s)
Grated Parmesan cheese
8 tsp(s), divided (Parmigiano Reggiano recommended)
Olive oil
2 tsp(s)
Mushrooms
1¼ pound(s), shiitake caps and Baby Bellas, sliced
Minced garlic
2 tsp(s)
Rosemary
1 tsp(s), fresh, chopped
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground
1/3 less fat cream cheese
3 tbsp(s)
Fresh parsley
2 tbsp(s), fresh, chopped (for garnish)
Water
¼ cup(s)
Instructions
1
Preheat oven to 450ºF. Line a baking sheet with nonstick foil (for easy clean-up) or coat pan with cooking spray.
2
Arrange polenta on pan in a single layer. Lightly coat polenta with cooking spray and sprinkle each with 1/4 teaspoon of cheese; bake until cheese is lightly browned, about 15 to 18 minutes.
3
While polenta rounds bake, prepare mushroom topping. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook until softened, stirring occasionally, about 7 minutes. Stir in garlic, rosemary, salt and pepper; cook until fragrant, about 1 minute.
4
Stir cream cheese and water into skillet; cook over low heat until cream cheese melts and mixture looks creamy, about 2 to 3 minutes.
5
To assemble, place about 2 tablespoons of mushroom mixture onto each polenta round. Sprinkle each round with 1/4 teaspoon cheese; sprinkle with parsley to garnish. Yields 2 polenta rounds per serving.
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