Seed Oil Free Gluten Free Mushroom Polenta Bites
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Learn more →Ingredients
6 servings
For the polenta
- 3 cups water
- 1 cup chicken broth
- 1 cup coarse-ground cornmeal (polenta)
- ½ tsp salt
- 2 tbsp unsalted butter
- ¼ cup grated parmesan cheese
For the mushrooms
- 2 tbsp olive oil, divided
- 12 oz cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tbsp dry white wine broth or chicken broth
For assembly
- ½ cup whole-milk ricotta cheese
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Line an 8×8-inch baking dish with parchment paper and lightly oil the paper. Bring 3 cups water and 1 cup chicken broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low and slowly whisk in the cornmeal in a thin, steady stream, whisking constantly to prevent lumps.
- 2
Cook the polenta, stirring frequently with a wooden spoon, until it pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 15–18 minutes. Remove from heat and stir in the butter, Parmesan, and 1/2 tsp salt until fully incorporated.
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