One of our favourite vegetarian gluten-free canapes! Impressive looking and full of flavour, but very easy to make! A polenta base and fried mushrooms sitting on top of cream cheese and sweet caramelised onion chutney, make a wonderful combination of both flavours and textures! Add our Easy Mushroom Polenta Canapes to the menu of your next party!
Heat oven to 200C Fan. Line an 18x24cm baking tray with baking parchment.
Place the polenta/ cornmeal in a large pan. Pour the hot stock over the polenta and, stirring vigorously, heat on medium heat, until it comes to a boil. Let the polenta bubble for 7-8 mins, stirring continuously. Note that if you're using cornmeal, it will cook quicker. It should be thick and come away from the sides. Remove it from the heat and stir in grated parmesan, butter and mixed herbs.
Spread onto the lined baking tray. Place the tray in the oven for 30-35 minutes until the polenta bases are set and browning at the edges.
Once cooked, invert the polenta on another piece of baking parchment and carefully unpeel the baking parchment from the top.
Leave the base to cool down completely.
In the meantime, heat a tbsp of oil in a frying pan. Add the quartered mushrooms and fry until the water has released and evaporated. Leave the mushrooms to cool.
Once the polenta base is cool, using a cookie cutter, stamp out 15 circles of polenta. Spread half a tsp of caramelised onion chutney on each of the circles. Mix the cream cheese with a pinch of salt and a generous pinch of black pepper, Pipe it into your canapes. Then top with 3-4 mushroom qureters and some rocket (arugula).
You may choose to bake the polenta base a day in advance, and then assemble the canapes on the day of your party!