Mushroom Polenta Canapés

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 4 1/2 cups water
• 1 1/2 cups quick-cooking polenta
• 1 teaspoon salt
• cooking spray
• 1 tablespoon butter, melted
• 1/2 cup shredded gruyere cheese
• 1 cup boiling water
• 1/2 ounce dried porcini mushrooms
• 1 tablespoon butter
• 1/3 cup thinly sliced shallot
• 1/8 teaspoon crushed red pepper flakes
• 1 cup sliced shiitake mushroom caps (about 3 1/2 ounces)
• 1 cup sliced cremini mushroom (about 3 1/2 ounces)
• 1 teaspoon dry vermouth or 1 teaspoon dry wine
• 1/2 teaspoon minced fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup shaved gruyere cheese

Recipe

• 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.
• 2 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.
• 3 preheat broiler.
• 4 invert polenta onto a baking sheet coated with cooking spray. cut polenta into 36 rectangles (leave polenta on baking sheet). broil 5 minutes.
• 5 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.
• 6 to prepare topping, combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes. drain; chop mushrooms.
• 7 melt 1 tablespoon butter in a large nonstick skillet over medium heat. add shallots to pan; cook 4 minutes or until tender, stirring frequently.
• 8 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.
• 9 stir in vermouth, thyme, 1/4 teaspoon salt, and black pepper; cook 2 minutes, stirring frequently.
• 10 spoon 1 teaspoon mushroom mixture on top of each polenta rectangle; top rectangles evenly with shaved cheese.