Gluten Free Polenta Bites with Wild Mushrooms

Gluten-free polenta bites with wild mushrooms

Gluten-free polenta bites with wild mushrooms

Ingredients

For polenta: 

  • 2 ears white corn, shucked
  • 2 cups milk or rice milk
  • 1 cup yellow cornmeal
  • 3 tablespoons The Pure Pantry All Purpose Baking Mix
  • 2 tablespoons unsalted butter or Earth Balance
  • 2 ounces Roquefort, Gorgonzola, or other blue cheese (about 1/4 cup), crumbled (optional)

For mushrooms: 

  • 1 cup cleaned mixed fresh mushrooms, such as morels, shiitake, or cremini or one ounce dried mushrooms, soaked in very hot water 20 minutes and drained
  • 1 tablespoon unsalted butter or Earth Balance
  • 2 tablespoons chopped shallots
  • 1/2 cup chicken or vegetable broth
  • 2 tablespoons fresh thyme leaves, chopped
  • freshly ground black pepper to taste
  • Garnish: 1/3 cup walnuts or pecans, toasted and chopped

Instructions

To make polenta: 

Preheat broiler and butter an 8-inch square baking pan. 

On a rack of a broiler pan broil corn about 4 inches from heat, turning it occasionally, until lightly browned on all sides, about 10 minutes.  Cool corn and cut kernels from cobs. 

In a large heavy saucepan stir together milk and cornmeal and add corn kernels and butter.  Bring mixture to a boil and simmer, stirring constantly to keep mixture from sticking and burning and adding water, 1 tablespoon at a time, if mixture becomes too thick 20 minutes.  Stir in cheese (optional) until incorporated and season with salt.  Pour polenta into baking pan spreading evenly, and cool.  Chill polenta until cold, 2 to 3 hours.  Polenta may be made 2 days ahead and chilled covered. 

Preheat oven to 350°F. 

To make mushrooms: 

If using fresh or dried shiitake discard stems.  Slice mushrooms.  In a 10-inch skillet heat butter over moderately high heat until foam subsides and sauté mushrooms and shallots with salt to taste until mushrooms begin to brown, 5 to 6 minutes.  Add broth and boil until reduced by about half.  Remove skillet from heat and add thyme, pepper, and salt to taste.  Keep mushrooms warm. 

Unmold polenta onto a cutting board and cut into 16 triangles or 2-inch squares. 

On a lightly oiled baking sheet bake polenta pieces until heated through, 10 to 15 minutes, and broil about 4 inches from heat until golden, about 2 minutes.  Arrange 2 polenta pieces on each of 8 plates.  Spoon mushrooms over polenta and garnish with nuts. 

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