The Ultimate appetizer! Super easy to make with store-bought tubes of polenta. Slice, bake and top with a creamy irresistible delicious mushroom sauce.
Ingredients
1 pound store bought-tube pre-cooked polenta, sliced in 1/2-inch rounds
1/2-pound White button mushroom(cremini), chopped
1/3 cup Mozzarella cheese, grated
1 onion, small diced
1/3 cup heavy cream
2 cloves garlic, minced
1/3 cup dry white wine
1/3 teaspoon salt
1/8 teaspoon black pepper
A dash of Worcestershire sauce
1 Tablespoon fresh Rosemary, finely chopped
1 Tablespoon butter
3 Tablespoons Extra Virgin olive oil, spray
Preparation
- Preheat oven to 425 grades Fahrenheit.
- Line a baking tray with foil paper. Spray with olive oil. Lay polenta rounds in a single layer over the baking tray and spray top with olive oil.
- While baking for 20 minutes or until top of polenta are slightly golden and crispy, start making Mushroom Ragu: Heat a skillet at medium heat and add butter. Add garlic and onions. Cook for 5 to 7 minutes. Incorporate mushroom and chopped fresh rosemary. Seasoned with salt, and pepper. Cook for 10 minutes and add wine, stir and cook for about 2 minutes. Add Worcestershire sauce and cream. Cook over low heat stirring frequently until sauce has thickened. Set aside.
- Remove polenta rounds from oven. Transfer into a platter. Sprinkle each with some mozzarella cheese. Top with warm Mushroom Ragu. Sprinkle the top with some fresh Rosemay leaves. Enjoy!
