Polenta Crostini with Creamy Mushrooms: An Autumn Classic
Autumn is the perfect season to enjoy the warm and enveloping flavors of the earth. And what better than a dish of polenta crostini with creamy mushrooms to warm the heart and palate? This combination of bold flavors and diverse textures is a classic of Italian cuisine, an appetizer or a unique dish that wins everyone over. In this article, we will reveal all the secrets to making simply irresistible crostini.
The Base: The Polenta
Polenta is the undisputed star of this dish. You can prepare it yourself by cooking cornmeal in plenty of salted water, or use pre-made polenta. Once cooked, let the polenta cool and cut it into slices, which will then be toasted in the oven or in a pan until golden and crispy.
The Heart of the Dish: Creamy Mushrooms
Mushrooms are the ingredient that makes this dish so tasty. You can use your favorite mushrooms, such as porcini, champignon, or mixed mushrooms. Sauté them in a pan with butter, diced pancetta, and a pinch of nutmeg, then deglaze with a bit of white wine and let the alcohol evaporate. Finally, add fresh cream to create a velvety and enveloping cream.
The Final Touch: Presentation
To best present your polenta crostini with creamy mushrooms, you can arrange them on a wooden board and garnish with a sprinkle of grated Parmesan, a few fresh parsley leaves, and a drizzle of extra virgin olive oil. You can also add truffle shavings for a touch of sophistication.
Below are more delicious appetizer recipes:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 318.69 (Kcal)
- Carbohydrates 9.07 (g) of which sugars 1.83 (g)
- Proteins 7.57 (g)
- Fat 28.43 (g) of which saturated 16.75 (g)of which unsaturated 11.12 (g)
- Fibers 1.26 (g)
- Sodium 570.80 (mg)
Indicative values for a portion of 158 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Polenta Crostini with Creamy Mushrooms
- 8.8 oz instant polenta
- 4.2 cups water
- 2 tbsp butter
- 2 tbsp grated Parmesan cheese
- 1 pinch salt
- 14.1 oz champignon mushrooms
- 2.1 oz pancetta (diced)
- 8.5 tbsp butter
- 2 egg yolks
- 1 tbsp flour
- 1 tbsp dry white wine
- 1/2 lemon (juice)
- 3 tbsp cooking cream
- to taste pepper
- to taste salt
- 1 pinch nutmeg
Tools
- Pan KAMBERG 28 cm Pan, Aluminum Cast Iron, High Performance Stone Non-stick Coating, Glass Lid, All Stovetops and Induction, PFOA Free
- Frying Pan Moneta Formidabile Stone Set of 2 Non-stick Frying Pans 20-26cm, Also for Induction, 100% Made in Italy Black Set of 2 Pans 20-26cm Black
- Baking Pan Ballarini Professional 3044.40 Rectangular Pan with Flared Corners, Blue Steel, Black, 40 x 30 x 3 cm
Polenta Crostini with Creamy Mushrooms Steps
Put the water on the stove, when it boils, salt it, and sprinkle in the cornmeal, stir with a wooden spoon to prevent lumps. Cook, stirring, for about 6/7 minutes. Once ready, season it with butter and Parmesan, then pour it into a rectangular baking pan lined with parchment paper, spread it with a spatula to a thickness of 0.8 inches (2 cm) and let it cool. When ready to use, cut it into squares of about 3 inches (8 cm), which we will toast in a ventilated oven at 392°F (200°C) for about 20 minutes.
Clean the mushrooms, wash them, dry them well, and slice them. Sauté the pancetta cubes in a pan with 1.5 tablespoons (20 g) of butter over high heat, mix in the flour, stir well, add the mushrooms, a tablespoon of water, lemon juice, and wine, and cook for about 15 minutes. Stir occasionally, and adjust with salt, pepper, and a pinch of nutmeg.
In a bowl, beat the cream with the egg yolks, then quickly add them to the mushrooms just before removing them from the heat. Distribute the mushroom cream over the polenta crostini and serve. It’s an excellent hot appetizer.
Tips, variations, polenta crostini with creamy mushrooms
I used instant polenta, but you can also use the classic one to make in the pot.
