Mushroom Polenta Canapés

Nutty Gruyère cheese complements earthy mushrooms. Prepare and chill the polenta up to two days in advance; broil close to serving. Make the mushroom mixture up to a day ahead. You can serve this as an appetizer with Spice-Rubbed Braised Beef, or as a simple side dish—just omit the mushrooms and cheese, cut polenta into 20 rectangles, and serve two per plate.

Yield: 12 servings (serving size: 3 canapés)

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) shredded Gruyère cheese
• 
  Topping:
• 1  cup  boiling water
• 1/2  ounce  dried porcini mushrooms
• 1  tablespoon  butter
• 1/3  cup  thinly sliced shallots
• 1/8  teaspoon  crushed red pepper
• 1  cup  sliced shiitake mushroom caps (about 3 1/2 ounces)
• 1  cup  sliced cremini mushrooms (about 3 1/2 ounces)
• 1  teaspoon  dry vermouth or dry white wine
• 1/2  teaspoon  minced fresh thyme
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  cup  (1 ounce) shaved Gruyère cheese

Preparation

1. To prepare 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.

2. Preheat broiler.

3. Invert polenta onto a baking sheet coated with cooking spray. Cut polenta into 36 rectangles (leave polenta 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.

4. To prepare topping, combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes. Drain; chop mushrooms.

5. 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.

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

Nutritional Information

Calories:

124

Fat:

4.2g (sat 2.6g,mono 1.2g,poly 0.2g)

Protein:

4.3g

Carbohydrate:

12.3g

Fiber:

2.4g

Cholesterol:

13mg

Iron:

0.4mg

Sodium:

284mg

Calcium:

75mg