4.8 from 18 votes
Mushroom & Caramelised Onion Polenta Bites
Looking for a fantastic make-ahead vegetarian canape for your next dinner party? Look not further than my Mushroom and Caramelised Onion Polenta Bites. Want to make them vegan? Swap the cheese for nutritional yeast for a fantastic vegan-friendly canape.
Total Time
45 mins
Servings:
12
servings
Calories:
83 kcal
Course:
Appetizer
Cuisine:
Vegetarian
Ingredients
POLENTA:
- 2 cups vegetable stock
- ½ cup instant polenta
- ⅓ cup Parmesan Cheese grated
- 1 tbsp butter
- 1 tsp salt
CARAMELISED ONIONS:
- 2 onion peeled and chopped, large
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 2 tsp olive oil
- salt
THYME MUSHROOMS:
- 400 g mushroom cleaned and chopped
- 1 tsp thyme fresh leaves
- 3 tbsp rosé wine or red wine
- 2 tsp olive oil
- 1 clove garlic minced, large
- salt to taste
Instructions
- Start by making the polenta. Grease a baking tray (I used a 30cm x 20cm tray) and set aside. Then in a medium saucepan bring the vegetable stock and butter to the boil. Gradually whisk in the polenta and reduce the heat to medium low. Continue whisking the polenta until it becomes thick and creamy, around 10 minutes. Remove from the heat and whisk in the parmesan. Pour the polenta into the prepared tray and cover and set aside for 15 to 20 minutes to set.
- To make the caramelised onions, heat a large frying pan over a medium low heat and add the olive oil before adding the onions and reduce the heat to low. Cook for 10 minutes before adding the balsamic and brown sugar. Cook for a further 10 minutes until caramelised. Set aside.
- For the mushrooms, heat a large frying pan over a medium heat and add the olive oil. Add the mushrooms and season with salt and pepper. Cook for 10 minutes before adding the garlic and cook for 2 minutes before adding the rose or red wine and thyme leaves. Simmer for a further 10 minutes, or until the wine has all but evaporated. Set aside.
- Cut the polenta into bite size squares and coat in flour or uncooked polenta (the polenta will provide extra crunch). Heat a large frying pan over a medium heat and add oil. Once the pan has come to heat add the polenta squares and fry for 2 to 3 minutes on each side or until golden. Drain on paper towel.
- To assemble the Mushroom Polenta Bites top the polenta squares with a small amount of caramelised onion (too much will overpower the mushrooms) and top with the mushroom mixture.
Cup of Yum
Notes
- To make the Mushroom and Caramelised Onion Polenta Bites vegan omit the parmesan cheese and substitute the butter for olive oil. If you would like to make the canapés gluten free dust the polenta squares in uncooked polenta instead of flour. The individual components can be prepared the day before.
Nutrition Information
Calories
83kcal
(4%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
4mg
(1%)
Sodium
404mg
(17%)
Potassium
150mg
(3%)
Sugar
3g
(6%)
Vitamin A
150IU
(3%)
Vitamin C
2.2mg
(2%)
Calcium
36mg
(4%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 83
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 404mg | 17% |
| Potassium | 150mg | 3% |
| Sugar | 3g | 6% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.