Polenta Bites with Sherried Mushrooms, Asparagus and Parmesan
Serves: About 12 rounds
  • 8 tablespoons quick-cook polenta
  • 3 cups water
  • 1 teaspoon salt
  • 2 cups mixed mushrooms, roughly chopped
  • ½ cup chopped asparagus
  • ½ tablespoon butter and ½ tablespoon olive oil
  • ¼ cup dry sherry
  • 2 tablespoons cream
  • Salt and Pepper
  • Parmesan shavings
  1. Bring water to a boil in a medium saucepan. Slowly whisk in polenta, reduce heat to low and whisk until thickened, about 1-2 minutes.
  2. Spread evenly into a grease sheet pan, it should be about ¼ inch thick.
  3. Cool completely.
  4. Once cool, use a cookie or biscuit cutter and cut into circles, about 1½ inches in diameter.
  5. In a large skillet melt oil and butter over a medium heat. Brown mushrooms, should take 3-4 minutes. Add asparagus and season with a little bit of salt and pepper, cook another two minutes until asparagus is slightly tender.
  6. Add sherry until reduced and soaked up by mushrooms. Add cream, reduce until almost all the liquid has soaked into the mushrooms. Season to taste with salt and pepper. Keep warm.
  7. Heat another large skillet over a medium-high flame. Add a 1 teaspoon of olive oil, cook polenta round until golden brown on both sides, about one 1 minute per side.
  8. Spoon mushroom mixture over polenta round and top with shaved parmesan.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/polenta-bites-sherried-mushrooms-asparagus-parmesan/