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polenta cups with mushrooms

Polenta Cups with Sautéed Mushrooms

Silvana Nava
Polenta Cups with Sautéed Mushrooms are a delicious and original appetizer, perfect when you are looking for something easy yet impressive.
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, polenta
Cuisine Italian
Servings 12 polenta cups
Calories 110 kcal

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.

Nutrition

Serving: 100gCalories: 110kcalCarbohydrates: 18gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 332mgPotassium: 189mgFiber: 1gSugar: 1gVitamin A: 445IUVitamin C: 7mgCalcium: 12mgIron: 1mg
Keyword polenta cups with mushrooms
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