Polenta, Mushrooms, and Gorgonzola Appetizer, a recipe that combines simplicity and sophistication, perfect for impressing your guests.
The polenta slices, enriched by the creaminess of gorgonzola and the intense flavor of king oyster mushrooms, create an irresistible flavor balance. This dish is ideal for the autumn and winter period when mushrooms are in season, but it’s delicious all year round.
Preparing it is really easy: a few quality ingredients and a pinch of creativity are all you need to bring a flavorful appetizer to the table. Furthermore, this recipe is versatile and can also become a finger food for buffets or elegant aperitifs.
Perfect for a family lunch or a dinner with friends, this recipe is an original way to transform polenta, often underestimated, into a gourmet dish.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form found at the bottom of the page.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 99.36 (Kcal)
- Carbohydrates 11.58 (g) of which sugars 0.45 (g)
- Proteins 3.26 (g)
- Fat 4.73 (g) of which saturated 2.36 (g)of which unsaturated 1.22 (g)
- Fibers 0.67 (g)
- Sodium 180.83 (mg)
Indicative values for a portion of 70 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 the Polenta, Mushrooms, and Gorgonzola Appetizer
- 17.6 oz cooked polenta
- 4 king oyster mushrooms
- 3.5 oz gorgonzola
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste chives
Tools
- Pan
- Cutting Board
- Parchment Paper
- Baking Tray
Recipe for the Polenta, Mushrooms, and Gorgonzola Appetizer
Start preparing the polenta, mushrooms, and gorgonzola appetizer by cleaning the king oyster mushrooms and slicing them lengthwise.
Heat two tablespoons of extra virgin olive oil in a pan, add the mushrooms, and cook them until a nice golden crust forms.
Flip the mushrooms and cook them until they are well browned on the other side.
Turn off the burners and set aside for now.
Take leftover cold polenta or buy ready-made polenta.
Cut it into slices about 0.8 inches thick.
Place the polenta slices on a baking tray lined with parchment paper.
Put a couple of pieces of gorgonzola on each slice of polenta.
Bake everything in a preheated oven at 392°F in fan mode for 10 minutes.
Remove the tray from the oven, add the king oyster mushroom slices, and bake for another 10 minutes
Remove from the oven and complete the appetizer with chopped chives if desired.
Serve the polenta, mushrooms, and gorgonzola appetizer immediately.
Polenta, Mushrooms, and Gorgonzola Appetizer
Check this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
If you like gorgonzola, also try the Pear and Gorgonzola Risotto
FAQ (Frequently Asked Questions)
What type of mushrooms can I use besides king oyster mushrooms?
You can use fresh champignon mushrooms, porcini, or a mix of mushrooms. Alternatively, frozen mushrooms are a good option.
Can I substitute gorgonzola?
Of course! You can use other creamy and strong-flavored cheeses like taleggio, brie, or camembert.
What can I serve with this appetizer?
It’s perfect with a fresh salad, a charcuterie board, or an aromatic white wine.
Did you know that polenta can be made with other flours besides corn? You can try experimenting with Chickpea Polenta ready in 15 minutes
For questions, curiosity, or if you want to collaborate with me, use the contact form below:
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