Polenta Cups with Sautéed Mushrooms are a delicious and original appetizer, perfect when you are looking for something easy yet impressive.
Have you ever tried making polenta cups to fill as you like? In this recipe, the polenta is baked in the oven until lightly crisp, then filled with mushrooms sautéed in a pan with olive oil, garlic, and parsley.
The combination of polenta and mushrooms is a classic of northern Italian winter cuisine, simple and comforting at the same time.
I used flavorful button mushrooms, but you can also use a mixed mushroom blend or even porcini mushrooms for a more refined version. Frozen mushrooms work very well too if fresh ones are not available.
I served these baked polenta cups with mushrooms as an appetizer, but they are also perfect for a buffet or an Italian-style aperitivo.
They are quick to prepare, especially if you use instant polenta, and they are always a hit with guests.
Crispy on the outside, soft and rich on the inside, these individual polenta mushroom cups are best served hot.
Here is the recipe for polenta cups with sautéed mushrooms, Italian-style.
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Ingredients
Prep Time: 15 Min | Cook Time: 20 Min | Servings: 12 polenta cups
FOR THE POLENTA CUPS
- 250 g (about 1¼ cups) instant polenta
- 1 liter (4¼ cups) water
- 10-12 g (2 teaspoons) fine salt
- butter as needed (for the mold)
FOR THE MUSHROOMS
- 500 g (1.1 pound) mushrooms (fresh or frozen) - button, cremini, or mixed mushrooms
- 2 cloves of garlic
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- 1 bunch chopped parsley
Kitchen Tools and Equipment
- To make these polenta cups, you will need a 12-cup muffin pan, which is ideal for shaping uniform, individual portions
- Alternatively, you can use individual aluminum muffin cups with a diameter of about 8 to 10 cm, lightly buttered
- For cooking the polenta, use a tall, narrow non-stick pot, which helps prevent splattering and makes stirring easier
- A hand whisk is essential to stir the polenta smoothly and prevent lumps from forming as it thickens
Instructions
How to Make the Polenta Cups
Step 1) - To make the polenta cups, start by preparing the polenta. Pour the water into a saucepan, add the salt, and bring to a boil.
Gradually sprinkle in the instant polenta, whisking constantly to prevent lumps from forming. Cook for a few minutes, following the instructions on the package, until thick and smooth.
Step 2) - Generously butter a muffin pan to prevent sticking. If you do not have a muffin pan, use individual aluminum muffin cups, making sure to butter them well.
Add about 2 tablespoons of polenta into each mold.
Step 3) - Using the back of a teaspoon dipped in water, or lightly wet hands, press the polenta firmly against the sides and bottom of the muffing pan to form a cup with a hollow center.
Work with one polenta cup at a time and shape it immediately, while the polenta is still warm and pliable.
Step 4) - Bake the polenta cups in a preheated static oven at 200°C (390°F) for 15 minutes.
Remove from the oven and let them cool until just warm, then gently unmold them. They should release easily.
Sauté the Mushrooms and Assemble
BEFORE YOU START! If using fresh mushrooms, clean them by scraping off any soil with a small knife and wiping them with damp paper towels, then slice them. You can also use pre-cleaned, sliced mushrooms. If using frozen mushrooms, follow the instructions on the package.
Step 5) - Heat the olive oil in a skillet and sauté the garlic cloves. Add the mushrooms and cook over medium heat for about 5 minutes.
Step 6) - Add a small splash of water, season with salt, and continue cooking for another 10 minutes, until the mushrooms are tender and flavorful. Remove the garlic, add the chopped parsley, and stir well.
Step 7) - Fill the polenta cups with the mushrooms while everything is still hot.
Note: For extra warmth, you can return the filled polenta cups to the oven for a few minutes before serving.
Serve the polenta cups with mushrooms hot and enjoy.
Storage
Polenta cups with mushrooms are best enjoyed freshly made, while they are still hot and crisp.
If you have leftovers, let them cool completely, then store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place the polenta cups in a preheated oven at 180°C (350°F) for a few minutes until heated through.
Avoid reheating in the microwave, as the polenta may become soft and lose its texture.
Freezing is not recommended, as the texture of both the polenta and the mushrooms may change.
Variations
For a richer flavor, place a small piece of cheese, such as mozzarella or provola, in the bottom of each polenta cup. Add the mushrooms on top and return to the oven at 180°C (350°F) for about 5 minutes, just until the cheese melts.
These polenta cups are very versatile and can be filled with whatever you like, depending on your taste and what you have on hand.
They are excellent filled with speck and gorgonzola, with Bolognese sauce, or even with a fish-based sauce for a more unusual twist.
More Italian Appetizers You Should Try
- Asparagus Puff Pastry Baskets with Parmigiano Cream
- Pear and Gorgonzola Muffins
- Italian Sausage Stuffed Mushrooms
Recipe Card
Polenta Cups with Sautéed Mushrooms
Ingredients
FOR THE POLENTA CUPS
- 250 g instant polenta - about 1¼ cups
- 1 liter water - 4¼ cups
- 10-12 g fine salt - 2 teaspoons
- butter as needed - for the mold
FOR THE MUSHROOMS
- 500 g mushrooms (fresh or frozen) - button, cremini, or mixed mushrooms - 1.1 pound
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- salt - to taste
- 1 bunch chopped parsley
Instructions
- How to Make the Polenta Cups
- Pour the water into a saucepan, add the salt, and bring to a boil.
- Gradually sprinkle in the instant polenta, whisking constantly to prevent lumps from forming. Cook for a few minutes, following the instructions on the package, until thick and smooth.
- Generously butter a muffin pan to prevent sticking. If you do not have a muffin pan, use individual aluminum muffin cups, making sure to butter them well.
- Add about 2 tablespoons of polenta into each mold.
- Using the back of a teaspoon dipped in water, or lightly wet hands, press the polenta firmly against the sides and bottom of the muffing pan to form a cup with a hollow center.Work with one polenta cup at a time and shape it immediately, while the polenta is still warm and pliable.
- Bake the polenta cups in a preheated static oven at 200°C (390°F) for 15 minutes.
- Remove from the oven and let them cool until just warm, then gently unmold them. They should release easily.
Sauté the Mushrooms and Assemble
- Heat the olive oil in a skillet and sauté the garlic cloves. Add the mushrooms and cook over medium heat for about 5 minutes.
- Add a small splash of water, season with salt, and continue cooking for another 10 minutes, until the mushrooms are tender and flavorful. Remove the garlic, add the chopped parsley, and stir well.
- Fill the polenta cups with the mushrooms while everything is still hot.Note: For extra warmth, you can return the filled polenta cups to the oven for a few minutes before serving.
- Serve the polenta cups with mushrooms hot and enjoy.
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