Time: 40 min.
Complexity: easily
Quantity: 36 pcs.

An exquisite appetizer that will delight with its restaurant-quality appearance and stunning, multifaceted flavor. Cooked polenta holds its shape perfectly after cooling and is perfect for serving mushroom ragout, while its neutral flavor won't overpower the vibrant mushroom flavor. Simmer mushrooms with onions and garlic in a Marsala wine sauce thickened with butter and flour, sprinkle with fresh parsley, and serve on bite-sized polenta squares. This appetizer is quick to prepare and is perfect for buffets, house parties, and celebrations.

Ingredients:

• 2 cups of boiling water
• 3 tbsp (45 g) butter, room temperature
• 1 teaspoon salt + more to taste
• 0.5 cups quick-cooking polenta
• 1 tbsp. l. olive oil
• 220 g of mushrooms, sliced
• 0.5 cup chopped onion
• 1/4 tsp ground black pepper + more to taste
• 1 clove garlic, minced
• 3/4 cup dry Marsala
• 0.5 tsp flour
• 2 tbsp. l. chopped parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, polenta, champignon mushrooms, onions, garlic, red wine, flour, parsley

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Preparation:

Step 1
• In a medium heavy-bottomed saucepan, combine water, 1 tablespoon (15 g) butter, and 1/2 teaspoon salt and bring to a boil. Gradually stir in the polenta. Reduce heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9x9-inch baking dish, spreading it out to a thickness of 1/4 inch (0.8 cm). Cover and let stand at room temperature for about 15 minutes, or until the polenta is set.
Step 2
• Meanwhile, heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the mushrooms and onion. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook until the liquid has evaporated, about 8 minutes. Add the garlic and cook until the mushrooms are browned, about 2 minutes more. Reduce the heat to medium-low. Pour in the Marsala. Cover and simmer until the wine has reduced by about half, about 5 minutes. Whisk the flour and the remaining 2 tablespoons (30 g) butter in a small bowl until a paste forms, then stir the paste into the mushroom mixture. Cover and simmer until the sauce has thickened slightly, about 2 minutes. Remove from the heat. Stir in the parsley. Season with salt and pepper to taste.
Step 3
• Cut the polenta into 36 bite-sized squares. Arrange the polenta squares on a platter. Top with a spoonful of mushroom ragout and serve immediately.

Votes: 2