- Prepared Polenta – Cut into 2 X 4 Inch Pieces
- 3 Tbsp of Olive Oil
- 1 Tbsp of Minced Garlic
- 2 Tbsp of minced Onions
- 1 Tsp of Fine Thyme
- 1 Lb of Chopped Button Mushrooms
- ¼ Cup Red Wine
- ½ Cup of Vegetable Stock
- ½ Cup of Heavy Cream
- ½ Tsp of Cayenne Powder
- Salt and Black Pepper to taste
Place polenta steaks onto a greased baking sheet and into a hot oven preheated to 375 Degrees Fahrenheit for 15 minutes or until crisp. In a medium sauté over high heat, add the olive oil and sauté the garlic, onions and thyme for 1 minute or until fragrant. Add the mushrooms and cook until the mushrooms have softened and most of the liquid has evaporated, maybe 7 minutes.
Deglaze by adding the wine, stir and scrape the caramelized bits at the bottom of the pan and reduce for 2 minutes. Add the stock and reduce to a simmer until half the liquid has evaporated. Add the cream and cook gently for 3 minutes until mixture thickens slightly. Remove from heat and season with cayenne, salt and pepper.
Place your polenta steaks on your plate and spoon your creamy mushroom potpourri atop.
Serve as a starter or small canapé.
Photo Credit – www.mnn.com