Shiitake Mushrooms on Polenta Crostini
I recently visited Sur La Table and found a package of Organic Polenta that was displayed with small loaf pans and a sign suggesting that you make polenta to be used for crostini. I thought that sounded like a great variation on the standard crostini so decided to give it a try.
I prepared the polenta as suggested on the package. I then put the prepared polenta into the small loaf pans and refrigerated them until I was ready to make my appetizers. Here’s what follows:
Next, remove the loaf from the pan and thinly slice the polenta to crostini sized pieces. You can either grill the crostini or heat them in a frying pan. I actually used a pan made for grilling pizza because it had the ridges that would leave grill marks. The result was perfect crostini. In a few tablespoons of olive oil, I sautéed a mixture of shiitake mushrooms with chopped onion, salt, pepper, and a little thyme. I topped my crostinis with the mushroom mixture and had a perfect little appetizer that was a bit out of the ordinary. You can naturally create your own variations using the polenta crostini. Next, I plan to try a mini pizza with a tomato sauce, basil and cheese.
