Looking for a fantastic make-ahead vegetarian canape for your next dinner party? Look not further than my Mushroom and Caramelised Onion Polenta Bites. Want to make them vegan? Swap the cheese for nutritional yeast for a fantastic vegan-friendly canape.
Mushrooms are such a versatile vegetable and a wonderful inclusion on your festive menu, particularly for vegetarians. They are delicious and are just the thing to satisfy meat eaters and vegetarians alike, and a great party snack idea. So, when I was approached by Australian Mushroom Growers to collaborate with them as part of their Summer Mushroom campaign I was excited as I love cooking with mushrooms.
Summer Mushroom dishes can range from delicious salads, bbq recipes or something a little more substantial. They can be quick and easy or a little more intricate, so in the spirit of Summer Mushrooms, and daring to be different, I came up with a vegetarian canape of Mushroom and Caramelised Onion Polenta Bites. Deliciously crispy fried polenta topped with caramelised onions and mushrooms. Honestly, these are so addictive we struggled not to eat the plate of mushroom polenta bites I prepared to photograph.
The great thing about these Mushroom and Caramelised Onion Polenta Bites, apart from how amazingly delicious and addictive they are, is you can prepare all of the ingredients the day before and simply fry the polenta and assemble on the day. Even better, by omitting the parmesan cheese and replacing the butter with oil they are vegan-friendly, and by dusting the polenta squares in more polenta instead of flour they are gluten free too!
If you are looking for more mushroom inspiration why not check out the Summer Mushrooms website or the Mushroom Wellington I came up with last time I worked with Australian Mushroom Growers when I participated in the Mushroom Masters which would be at home as the centrepiece to your Christmas table.
So tell me, what vegetarian canapes will you be serving this Christmas and will Mushrooms feature on your Christmas menu?
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Mushroom & Caramelised Onion Polenta Bites
Ingredients
POLENTA:
- 2 cups of vegetable stock
- 1/2 cup of instant polenta
- 1/3 cup of grated parmesan
- 1 tbsp of butter
- 1 tsp of salt
CARAMELISED ONIONS:
- 2 large onions peeled and chopped
- 1 tbsp of balsamic vinegar
- 1 tbsp of brown sugar
- 2 tsp of olive oil
- salt
THYME MUSHROOMS:
- 400 g of mushrooms cleaned and chopped
- 1 tsp of fresh thyme leaves
- 3 tbsp of rose or red wine
- 2 tsp of olive oil
- 1 clove large of garlic minced
- salt to taste
Instructions
- Start by making the polenta. Grease a baking tray (I used a 30cm x 20cm tray) and set aside. Then in a medium saucepan bring the vegetable stock and butter to the boil. Gradually whisk in the polenta and reduce the heat to medium low. Continue whisking the polenta until it becomes thick and creamy, around 10 minutes. Remove from the heat and whisk in the parmesan. Pour the polenta into the prepared tray and cover and set aside for 15 to 20 minutes to set.
- To make the caramelised onions, heat a large frying pan over a medium low heat and add the olive oil before adding the onions and reduce the heat to low. Cook for 10 minutes before adding the balsamic and brown sugar. Cook for a further 10 minutes until caramelised. Set aside.
- For the mushrooms, heat a large frying pan over a medium heat and add the olive oil. Add the mushrooms and season with salt and pepper. Cook for 10 minutes before adding the garlic and cook for 2 minutes before adding the rose or red wine and thyme leaves. Simmer for a further 10 minutes, or until the wine has all but evaporated. Set aside.
- Cut the polenta into bite size squares and coat in flour or uncooked polenta (the polenta will provide extra crunch). Heat a large frying pan over a 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.
- To assemble the Mushroom Polenta Bites top the polenta squares with a small amount of caramelised onion (too much will overpower the mushrooms) and top with the mushroom mixture.
Notes
Nutrition
This recipe is proudly sponsored by the Australian Mushroom Growers Association who compensated me for creating the recipe as part of the Summer Mushrooms campaign. For more details check out their My Mushrooms blog.
Jennifer Lee Lineger Johnston says
August 13, 2018 at 8:18 pmThis recipe is not vegan, it has butter and cheese in it.
Nicole says
August 16, 2018 at 9:28 amThis recipe doesn’t claim to be vegan. There are instructions for making it vegan with a couple simple substitutions.
Helen says
August 8, 2018 at 5:34 pmI am about to make this for a canapé before dinner. Am I correct in saying that you can cook the mushrooms and onions and polenta the day before. Pan fry the polenta before serving. So is it served warm or cold. Can’t wait to make it.
Nicole says
August 13, 2018 at 5:37 pmYes, that should work just fine. The only risk is that the mushrooms may get a little soggy from sitting overnight.
Gwen says
September 24, 2017 at 12:47 pmHow many does this recipe make? What is the yield for this recipe?
Gwen says
September 18, 2017 at 11:55 amWhat type of mushrooms did you use for this recipe?
Nicole says
September 20, 2017 at 5:30 pmI used the baby portobello mushrooms. But you could use white button mushrooms too, if they are easier to find.
Jen says
December 28, 2014 at 7:26 amJennifer, I just made these appetizers for a holiday party we’re going to tonight, and WOW they are incredible! I am a vegan so I omitted the butter and cheese and honestly, they don’t need it. Now the only challenge will be getting this platter to the party before Hubby eats them all! Thank you so much for sharing this awesome recipe and happy holidays!
Jennifer says
December 30, 2014 at 6:29 amThanks Jen! (Great name by the way ;)) I’m so glad you enjoyed these. They are a favourite of my husbands too, and I have to hide them so he doesn’t eat them before all our guests arrive. Happy holidays and have a wonderful new year!
Lindsey says
December 5, 2014 at 7:49 amLove this recipe, and can’t wait to try it. One question for you about how many polenta bites does this recipe yield. Thanks!
Jennifer says
December 5, 2014 at 8:09 amI think, from memory, it is about 24, but that of course depends on how big you cut them 😉 Enjoy!
Viola says
September 9, 2012 at 9:02 amI have been drooling over these bites since discovering your blog (thanks to your now-husband!). I share your love of all thing mushrooms. I’m finally going to give them a go tonight! I’m just a *bit* excited 🙂
S says
May 4, 2012 at 9:58 pmThis was amazing. From now onwards, I can’t imagine having other hors d’oeuvres other than this. Thanks so much for a great recipe!
Mushrooms Canada says
December 7, 2011 at 5:39 amI love a good appetizer that you can prepare the day before. These would be prefect bite-sized mushroom morsels for a holiday get-together!
– Brittany
delicieux says
December 8, 2011 at 4:37 pmThanks Brittany 😀
[email protected] Free Eats says
December 7, 2011 at 10:01 amWhat a lovely set of photos and the polenta bites look delicious! Polenta and mushrooms are always a hit for me. 🙂
Kiri W. says
December 6, 2011 at 9:20 pmThis looks amazing! I love polenta cskes, and yours came out so very perfect. The topping of mushrooms and onions must be melt-in-your-mouth flavorful 🙂
delicieux says
December 9, 2011 at 3:18 pmThanks Kiri 😀
Von says
December 6, 2011 at 8:50 pmI love mushrooms, and this looks like an extra delicious way of cooking them! I’ve never had polenta before, but this looks so good I might have to try this some time since I conveniently have some instant (I think?) polenta right now…..
Heidi - Apples Under My Bed says
December 6, 2011 at 6:59 pmBeautiful creation here, Jennifer! I adore the sound of these bites – my kind of canape!! Delicious 🙂
Heidi xo
delicieux says
December 9, 2011 at 3:29 pmThanks Heidi 😀 They are definitely my style of canape too. I think most meat eaters would love these too.
Wendy says
December 6, 2011 at 3:23 pmPolenta is such a great base for a really flavoursome topping like this. Adding the sweetness of the caramelised onions to the mushrooms is a wonderful idea.
penny aka jeroxie says
December 5, 2011 at 8:58 pmI would have made more as well. So yummy and christmasy
Lorraine @ Not Quite Nigella says
December 5, 2011 at 6:36 pmThese look fabulous and very festive styling there! Hmm good question! I’m still devising my Christmas menu but no doubt it will be full of fattening foods! 😛
delicieux says
December 6, 2011 at 11:23 amFattening foods…isn’t that what Christmas is about :p
Lizzy (Good Things) says
December 6, 2011 at 5:31 amYummy, love the festivity of it all!
delicieux says
December 6, 2011 at 5:00 pmThanks Lizzy 🙂
EA-The Spicy RD says
December 6, 2011 at 3:16 amOh, my goodness…Yum!!! These look amazing {love anything with mushrooms!!!} And your pictures are so pretty too! Definitely making these soon!
delicieux says
December 6, 2011 at 5:13 pmIf you do make them I’d be interested to know what you think 😀
[email protected] says
December 5, 2011 at 9:16 amWhat a great combo. I love polenta but it can be a bit of a winter dish so the squares are fab 🙂 perfect for some Xmas canapes. Love it 😀
delicieux says
December 5, 2011 at 12:42 pmThanks Nic 😀 I agree, polenta can be a bit of a winter dish, but these fried polenta squares are fab and can honestly be served any time of the year.
Marta´s Kitchen says
December 5, 2011 at 11:14 pmThis looks amazing! I´ll give it a try! And lovely pictures too
delicieux says
December 6, 2011 at 5:19 pmThank you for your kind words Marta 🙂
Anna @The Littlest Anchovy says
December 5, 2011 at 9:49 pmEvery ingredient in this recipe is something I love. This looks divine, I would love to be served this at a party 🙂
Katherine Martinelli says
December 5, 2011 at 8:57 pmI just love this recipe!!! I am definitely bookmarking to make soon. Gorgeous.
delicieux says
December 6, 2011 at 5:21 pmThanks Katherine 🙂 I hope you enjoy them as much as we did.
thelittleloaf says
December 5, 2011 at 7:17 pmWhat a gorgeous combination of ingredients. I love polenta but find it needs strong flavours to really bring it to life – just as you’ve done here. I can imagine eating these as canapes before Christmas lunch, yum.
baobabs says
December 5, 2011 at 5:30 pmthis looks delish!!! perfect canapes for the festive little parties coming up!
MyFudo says
December 5, 2011 at 4:52 pmScrumptious dish! Cornmeal gets me excited…It is filling and nutritious too. I love the festive theme of your pictures. Will try this definitely very soon. Thanks for the post!
delicieux says
December 9, 2011 at 3:30 pmThanks 😀 I’m glad you enjoyed these.
Sara (Belly Rumbles) says
December 5, 2011 at 2:15 pmWhat wonderful Christmas canapes. They look truly delicious.
rebecca says
December 5, 2011 at 1:23 pmlovely appetizer idea
delicieux says
December 5, 2011 at 5:34 pmThanks Rebecca 😀
[email protected] says
December 5, 2011 at 1:21 pmThese look great! I’m in charge of pre-dinner nibblies on Christmas Day and two of our family are wheat intolerant as well as vegetarian, these would be very popular I think. I was also thinking of some sort of cream cheese based dip with dried cranberries and pistachios and some sugar and spice macadamias.
delicieux says
December 5, 2011 at 5:37 pmThanks LinaMaree 😀 I hope you enjoy them!
Jas (the gluten free scallywag) says
December 5, 2011 at 12:58 pmwow these look delicious, so moreish too I imagine with thhe winning flavour combos – all things I love; crispy polenta, soft musshy’s and caramelised onions, I’ll be making these over the coming socialising months, great litte nibbles. Yum!
delicieux says
December 5, 2011 at 5:36 pmThanks Jas 😀 Originally I wasn’t going to fry the polenta but I felt the dish needed a bit of texture and frying it was the perfect thing to give it a little bit of crunch. I’ll definitely be making these again.
Rosa says
December 5, 2011 at 7:39 amThat looks really delicious and pretty! Those dainty polenta squares are really festive.
Cheers,
Rosa
delicieux says
December 6, 2011 at 5:25 pmThanks Rosa 😀
Xiaolu/6Bittersweets says
December 5, 2011 at 7:10 amMmm I love caramelized onions and mushrooms are always a winning ingredient too. What a great starter!
delicieux says
December 5, 2011 at 8:47 amThanks Xiaolu 😀 I love caramlised onions too, they are one of my favourite things.