Polenta Canapés with Creamy Mushroom Topping

Some recipes win you over with simplicity — a few ingredients, a bit of texture play, and they turn into something quite elegant. These polenta canapés with creamy mushroom and thyme topping are exactly that — an appetizer that feels indulgent yet wholesome.

Here, polenta plays the perfect base — firm enough to hold, yet soft inside, giving every bite a comforting, mellow creaminess. Once cooked, it’s set, cut into neat squares, and lightly fried until the edges turn golden and crisp. That gentle crunch contrasts beautifully against the creamy mushroom topping.

The mushrooms, cooked down with butter, thyme, and a touch of cream, take on a silky texture of their own — earthy, aromatic, and rich. Together with the polenta, you get two kinds of creaminess: one warm and hearty, the other smooth and luxurious.

Just before serving, a dollop of sour cream and a few fresh microgreens bring the whole bite alive — the slight tang, the burst of green, and that glimmer of freshness to balance the richness.

Perfect as finger food for gatherings, these canapés are not just pretty on the table but also surprisingly filling and nourishing — a little rustic, a little refined, and every bit delicious.

Serves: 6–8
Prep Time: 20 minutes
Cooking Time: 35 minutes

Ingredients
For the Polenta Base:

• Instant polenta 150 g
• Vegetable or chicken stock 600 ml
• Butter 1 tbsp
• Grated parmesan (optional, for richness) 30 g
• Salt and pepper to taste
• Olive oil (for frying) 1 tbsp

For the Creamy Mushroom Topping:

• Butter 1 tbsp
• Olive oil 1 tbsp
• Mushrooms (finely chopped) 250 g
• Garlic cloves, minced 2
• Shallots 6-7
• Fresh thyme leaves (or ½ tsp dried) 1 tsp
• Cooking cream or double cream 100 ml
• Salt and freshly ground black pepper
• Sour cream or crème fraîche
• Microgreens or baby herbs (such as pea shoots or chives)

Method

1. Bring the stock to a boil in a saucepan. Gradually whisk in the polenta, stirring continuously to avoid lumps.
2. Reduce heat and cook until thick and creamy (about 5–7 minutes for instant polenta). Stir in the butter, parmesan (if using), salt, and pepper.
3. Spread the hot polenta evenly onto a parchment-lined tray (about 1.5–2 cm thick). Smooth the surface and let it cool completely until set — about 30 minutes.
4. Once firm, cut into neat squares or rounds using a knife or cutter. Heat a little olive oil in a non-stick pan. Fry the polenta pieces on both sides until golden and slightly crisp at the edges. Set aside on paper towels to drain any excess oil.
5. In a separate pan, heat butter and olive oil. Add garlic, shallots, and sauté until fragrant.
6. Add the mushrooms and thyme, and cook over medium heat until the mushrooms release their moisture and begin to caramelize. Season with salt and pepper.
7. Pour in the cream and simmer gently until thick and glossy. Finish with a small squeeze of lemon juice to brighten the flavor.
8. Place the fried polenta squares on a serving platter. Spoon a small amount of creamy mushroom mixture on top of each. Add a dollop of sour cream and finish with microgreens for color and freshness.