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Polenta Mushroom Canapes

Polenta mushroom canapés with crisp, golden polenta rounds and garlicky sautéed mushrooms topped with shaved Parmesan. Pan-fried polenta is topped with browned mushrooms, then finished with thyme and parsley for a warm, bite-size appetizer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Prepared polenta
  • 1 tube (18 oz) prepared polenta Sliced into 1/2-inch rounds.
Olive oil
  • 3 tbsp olive oil Divided: 2 tbsp for frying; remainder to cook mushrooms.
Butter
  • 2 tbsp butter
Mixed mushrooms
  • 12 oz mixed mushrooms Finely chopped.
Garlic
  • 2 cloves garlic Minced.
Fresh thyme
  • 1 tsp fresh thyme leaves
Dry white wine or broth
  • 2 tbsp dry white wine or broth Use wine for a brighter flavor, broth for a milder topping.
Salt
  • 1 salt To taste.
Black pepper
  • 1 black pepper To taste.
Parmesan
  • 1 cup shaved Parmesan Shaved; for topping.
Fresh parsley
  • 1 fresh parsley For garnish.

Equipment

  • 1 nonstick skillet

Method
 

Fry the polenta rounds
  1. Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Fry polenta rounds 4-5 minutes per side until crisp and golden.
  2. Drain the fried polenta rounds on paper towels and arrange on a platter. Keep them warm while you cook the mushrooms.
Sauté the mushrooms
  1. Melt the butter with the remaining olive oil in the skillet over medium-high heat. Cook mushrooms 8-10 minutes until browned.
  2. Add garlic and fresh thyme leaves to the skillet. Cook 1 minute, then deglaze with dry white wine or broth until absorbed.
  3. Season the mushrooms with salt and black pepper. Stir to coat evenly and keep them hot.
Assemble and serve
  1. Spoon the mushrooms onto each polenta round. Top with shaved Parmesan and fresh parsley for garnish.
  2. Serve warm right away. Arrange the canapés neatly so the crisp edges stay visible.

Notes

For best crispness, fry polenta in a single layer and avoid overcrowding; work in batches if needed. Store cooked polenta and mushroom topping separately in airtight containers in the fridge up to 3 days, then rewarm the polenta in a hot nonstick skillet to re-crisp before assembling. Freezing isn’t recommended because the polenta texture softens. For a lighter option, use low-sodium broth and reduce Parmesan slightly while still finishing each bite with fresh herbs.