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Photo of Wild Mushrooms on Polenta Rounds by WW

Wild Mushrooms on Polenta Rounds

3
Points® value
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.

Notes

You can make the polenta rounds and top them with the mushroom mixture a few hours before you plan to serve them. Just reheat them in a 350ºF oven for about 10 minutes. Then create a festive serving platter garnish using rosemary sprigs and some fresh or dried cranberries.

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