A wonderful, savory experience. This is another of the few canapés that I made for my initial catering experience. This pairs well with a full bodied red wine. I’m no sommelier, but I’m a sucker for a good Malbec. This is another inspiration from pinterest, but once again I felt it needed a few tweaks. In particular because everything had to be gluten free.
- 2½ cups of homemade chicken stock
- ½ tsp minced garlic
- 1½ cups yellow corn meal
- 4 tbsp unsalted butter, at room temperature
- ⅓ cup of grated parmesan
- 2 tbsp minced fresh thyme
- kosher salt and freshly ground black pepper
- yellow corn meal for dusting
- 2 large onions, peeled and chopped
- 1 tbsp of balsamic vinegar
- 1 tbsp of brown sugar
- 2 tsp of olive oil
- 400g of mixed wild mushrooms, cleaned and chopped
- 1 tsp of fresh thyme leaves
- 3 tbsp of red wine
- 2 tsp of olive oil
- 1 large clove of garlic, minced
- salt to taste
- 1 tbsp roughly chopped fresh thyme for topping
- Bring the chicken stock and garlic to a boil in a saucepan. Whisking constantly, pour in the corn meal.
- Return the liquid to a simmer and cook the polenta over very low heat, stirring occasionally for 25 to 35 minutes or until the polenta is thick and smooth.
- When the polenta is cooked, stir in the butter, parmesean, thyme and salt and pepper to taste.
- Spread the polenta in a greased 9 by 13 inch baking pan. Let it cool to room temperature, then cover the surface with plastic wrap and refrigerate.
- Cut the polenta into bite size squares and coat in uncooked corn meal. Heat a large skillet over 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.
- Heat a large skillet over a medium low heat, when the pan is to temperature add olive oil and the onions and reduce heat to low. Sauté for 10 minutes then add vinegar and sugar. Cook for a further 10 minutes until caramelised. Set aside.
- Heat a large skillet over a medium heat and add olive oil. Add the mushrooms and season with salt and pepper. Sauté for 10 minutes before adding garlic and Sauté for 2 minutes before adding the red wine and thyme leaves. Simmer for a further 10 minutes, or until the wine has all but evaporated. Set aside.
- Top the polenta squares with a small amount of caramelised onion followed with the mushroom mixture.
- Finish the canapés with a sprinkling of the chopped fresh thyme.