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Just in time for the Big Game day, these polenta crostini with mushroom sauce is a perfect appetizer for a crowd or a small gathering. You won’t be able to stop at just one!
On one occasion, I was chatting with my dear husband and reminiscing those days when we lived in LA. “So what do you miss from LA, dear?” I asked him and he simply answered, “lots of things… but mostly food and friends”. I couldn’t agree more when it comes to food. I love SF for a lot of reasons, but LA comes first when we’re talking about food. Lucky for me, my ex- boss, along with my teammates, are foodies. Almost every week, my ex-boss goes out and tries new places; then shares her experience to us the next Monday. As far as I can remember, she has visited all kinds of stores, from moms and pops stores to fun fancy places for teenagers.
As for friends… we love gatherings especially when Big Game day happens. It’s a fun excuse to get together and cheered our favorite team. Everyone is welcomed, including the kiddos. One thing I’ve noticed – the Big Game day isn’t just about the game
There’s an unwritten rules when it comes to Big Game day. Each year, we take turn to host this event. The setup is always as simple as possible, because food is the centerpiece… and of course, the game
I made these polenta crostini with mushroom on top for our annual Supper Bowl event. I got the idea back in LA, when we had meetings outside the building and tried creamy polenta with truffled mushrooms for the first time. It totally changed my life since then. It’s so delicious and I could totally dig into that for breakfast, lunch, or dinner. Ironically, I was not a fan of polenta before. For me, polenta is quite tasteless and flavorless; but they managed to turn it into… comfort food!
Today, I can still clearly picture the polenta with mushrooms. Well, who can say no to that? I started browsing around for ideas and came up with polenta crostini with mushroom sauce, small pieces of toasted polenta topped with mushroom as an appetizer or canapé.
So what makes this dish special? The polenta is cooked and cheese is added, before chilled and crisped in the oven, making them into perfect bites of crunchy crostini. Who needs a French baguette for crostini when you can have polenta crostini?
And let’s not forget the mushroom sauce. I used Hearty Burgundy from Gallo Family Vineyards that combines mouth-watering richness with flavors which range from dark berry to red plum. Mushroom + hearty burgundy sounds so dreamy, don’t you think? It’s dark, divine, and delicious.
Prepping this appetizer is slightly annoying in the amount of time it takes, especially polenta, but it’s not difficult. AND! I wouldn’t be making it 3 times in a month if it wasn’t worth it in the end. Say hello to your newest showstopper appetizer and click here for more football finger foods.
Just in time for the Big Game day, these polenta crostini with mushroom sauce is a perfect appetizer for a crowd or a small gathering. You won’t be able to stop at just one!
Polenta Crostini: In a heavy saucepan, bring the water to a boil over high heat. Add salt and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes.
Add the Parmesan cheese, thyme and 1/2 teaspoon pepper and stir to combine thoroughly.
Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. The idea is to sandwich the polenta between 2 flat surfaces. Refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 350 degrees F. Invert the baking sheets together. Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up.
Cut the polenta into triangle/rectangular. Transfer them to baking sheets, spacing them 1/2-inch apart.
Bake the crostini until hot throughout and starting to brown, about 10-15 minutes.
Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3-5 minutes. Keep them warm or at room temperature.
Mushroom Sauce: Add the oil and melt the butter over high heat in a large skillet.
When the butter starts to foam, add the shallot and saute for 2 minutes to soften.
Add the mushrooms, season with salt and pepper. Stir occasionally until mushrooms are nice and golden.
Pour in Hearty Burgundy and stir, scraping bottoms of the pan.
Let it cook for several minutes and stir to evaporate the alcohol.
To serve: spoon mushrooms sauce over the polenta crostini and garnish with fresh thyme.
Notes
Polenta Crostini recipe was adjusted from Michael Chiarello's recipe.
Don’t forget to check these amazing recipes for the big event!
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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Mushrooms and red wine are an obvious choice for a delicious pairing — adding polenta makes it even better! Love these little appetizers, I’m not sure I’d be able to stop eating them!
These look so fancy and fun! I noticed you stayed away from “Super Bowl”. I’m so confused by this- I know the NFL has rights, but I’ve been trying to research it and I think it’s just if you are selling things? Can I blog using the word? I’ve been looking and can’t find an exact answer. Thx!!
Lorraine @ Not Quite Nigella says
I’m not really into sports but I’d totally get into them if I had a plate of these to eat! 😀
Renee says
What great choice of mushrooms for this appetizer. They really do look lovely on top of the polenta crostini.
Michele @ Flavor Mosaic says
This polenta looks amazing!
Sarah | Curious Cuisiniere says
These are so elegant! Great pairing!
Liz says
Definitely a show stopper! I love the cheesy polenta base—and topping with mushrooms is such an elegant, delicious idea! Perfect for ANY gathering 🙂
Jennifer @ Peanut Butter and Peppers says
Such an elegant appetizer! Just beautiful!
Anna | ANNAdventure says
I love ANYTHING Polenta and I also love mushrooms! This sounds amazing 🙂
Nichole says
Polenta crostini?! What a genius, and tasty idea, Joy!
Katie @ Recipe for Perfection says
So unique and so elegant! Truly a showstopper.
Bobbi's Kozy Kitchen says
What a beautiful bite!! Seriously gorgeous!
Jocelyn (Grandbaby cakes) says
I love that you make food the centerpiece. You can definitely tell with these beautiful apps. Gorgeous job!
Chelsie says
Wow! These look so fancy and lovely! Thanks for sharing!
Shaina says
Mushrooms and red wine are an obvious choice for a delicious pairing — adding polenta makes it even better! Love these little appetizers, I’m not sure I’d be able to stop eating them!
David @ CookingChat says
Looks great! Love mushrooms.
Valerie says
I want to eat these tonight! Love Polenta, mushrooms and wine!
Alice @ Hip Foodie Mom says
oh my gawd, Linda!! this is stunning! I love polenta!!!
Alida says
This is so beautiful! I love that you paired your delicious crostini with the Hearty Burgundy…that’s one of my favorites!
Brianne @ Cupcakes & Kale Chips says
I love using polenta as a base for transporting all kind of delicious things into my mouth. And mushrooms – fabulous!
Karissa says
That looks so fancy.
Angie says
These look so fancy and fun! I noticed you stayed away from “Super Bowl”. I’m so confused by this- I know the NFL has rights, but I’ve been trying to research it and I think it’s just if you are selling things? Can I blog using the word? I’ve been looking and can’t find an exact answer. Thx!!
Shipra says
This looks so uber fancy! Yummy! <3
Hezzi-D says
These mushrooms are awesome! What a fancy appetizer!
Katie says
I am absolutely LOVING the idea of this recipe – you can’t go wrong with those beautiful mushrooms!!!
Thalia @ butter and brioche says
What delicious little appetizers. I love polenta and mushrooms together and can imagine these taste delicious!
Lori @ Foxes Love Lemons says
I am a huge fan of Gallo’s Hearty Burgundy, and it sounds like the perfect choice for this recipe. What a pretty gameday snack!
alice says
Wow, am not really a mushroom fan but you made them look good 🙂