When I visited San Francisco for the Foodbuzz festival I had a taste of something that left my taste buds wanting more.
These tasty little morsels. And I call them polenta bites because I don’t really know what their official name was 🙂 All I know is that it involved polenta, goat cheese and some delicious veggies on top.
And since the next Foodbuzz festival is practically a year away and who knows if this is what they will serve…I decided to make my own.
Yields: 24 cups
You will need:
•1 cup instant polenta
•3 cups water
•2 cups mushrooms, I used porcini
•1 TBS olive oil
•1/2 cup fresh rosemary
•3/4 cup diced onion
•1/4 cup goat cheese
•salt and pepper to taste
Begin by adding the water and polenta over a medium heat. Continuously stir until the polenta becomes thick.
Spray each cup with cooking spray. Next, fill mini cupcake pans with the polenta about 3/4 full.
Place the trays in the refrigerator until the cups set and are firm.
Begin by heating olive oil in a pan. Add onions and saute until soft. To prepare mushrooms, clean with a damp paper towel. Cut mushrooms into strips, leaving out stems. Add mushrooms and rosemary, and cook until mushrooms have softened. Season with salt and pepper.
Once the mushroom mixture is finished, remove the cups from tray by gently using a spoon to push them out. Fill each cup with a small amount of goat cheese, followed by the mushroom mixture. Top with a few sprigs of rosemary.
Then try, try not to devour each and every one of these!