Creamy Mushroom and Chestnut Polenta
Pan-fried polenta topped with a luscious and umami-packed mushroom sauce with bites of roasted chestnuts and thyme. Impress any guests over for the holidays with this sophisticated hors-d’oeuvre.
Total time: 30 minutes
Makes: 20 pieces
Ingredients
3 tbsp. extra-virgin olive oil
2 (18-oz.) tube polenta, sliced into 1/2" thick rounds
12 oz. mixed mushrooms, such as maitake, shiitake, oyster, king trumpet, thinly sliced or torn into large bite-sized pieces 1 tbsp. unsalted butter
2 large garlic cloves, minced
4 fresh sage leaves
3/4 c. heavy cream
1 tsp. fresh thyme leaves
½ c. chopped roasted & peeled chestnuts
3 tbsp. finely grated Parmesan cheese
Large pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
Thinly sliced chives, for serving
Instructions
Heat 1 tablespoon of the oil in a 12" Hexclad Hyrbid Pan. Add half of the polenta rounds and cook, turning halfway through, until light golden and crisp on the outside, about 4 to 6 minutes total. Transfer rounds to a platter, arranging them in a single layer. Repeat with another tablespoon of oil and remaining polenta rounds.
Wipe skillet out with paper towels and return to medium-high heat. Add remaining tablespoon oil, mushrooms, and butter and cook, stirring occasionally, until mushrooms are tender and light golden, about 5 minutes. Add garlic and sage and cook, stirring, until fragrant, about 1 minute.
Reduce heat to medium. Pour in cream and add thyme.
Continue to cook, stirring, until sauce is thickened, about 2 minutes. Stir in chestnuts, parmesan, and nutmeg and simmer, just until warmed. Season with salt and pepper.
Spoon mushroom mixture over crisped polenta rounds, sprinkle with chives, and serve.
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