Crispy Polenta Bites with Taleggio & Mixed Mushrooms

January 19, 2023

20 MINUTES

easy

10

A swoon-worthy tangle of rich, earthy mushrooms and buttery imported Taleggio cheese top pan-seared polenta slices in this easy party app or side dish. The secret to the speedy prep? Pre-cooked tubes of polenta found in your supermarket’s pasta section! We use plain here but flavored varieties would put a delicious twist on this dish too.

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Ingredients

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	1 18oz tube of pre-made polenta
	4 tsp olive oil, divided
	3/4 lb imported Taleggio cheese, cut into 10 slices
	4 oz package mixed gourmet mushrooms
	1 large shallot, minced
	2 tsp chopped fresh rosemary, additional for garnish
	1/2 tsp kosher salt
	1/8 tsp black pepper
	Hot pepper flakes for garnish

Directions

1.

Using a sharp knife, trim the rounded ends of the polenta tube (and reserve for another use), slice polenta into 10, 1/4” thick flat slices.

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2.

Heat 1 TB olive oil in a large skillet over medium high heat. Cook polenta slices for 3-4 minutes per side until browned and crispy, working in batches if needed. Remove to a paper towel lined plate and immediately top each with one slice Taleggio cheese.

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3.

Add remaining tsp olive oil to the pan and sauté mushrooms, shallot, rosemary, salt and pepper for 7-8 minutes or until softened and lightly browned. Pile 1 heaping TB of warm mushroom mixture on each polenta slice, garnish with rosemary and hot pepper flakes and serve.

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Notes

Tip: For the crispiest results its best to pan fry the polenta slices just before serving. To make things easier for a party, the mushroom mixture can be made up to one day ahead and reheated when ready to serve.