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Polenta Squares with Sautéed Mushrooms and Feta

November 29, 2014

This is an easy appetizer or vegetarian main dish to use up leftover polenta, such as Slow Cooker Polenta, or any polenta made in advance and refrigerated until firm.

polenta squares with mushrooms

Cut the firm polenta into squares, place on an oiled baking sheet and bake the squares at 400 degrees F. Wash and slice 1-2 packages of mushrooms (white button, cremini/baby bellas, or whatever kind you want). Sauté in olive oil (in batches if necessary) over medium heat until starting to brown. Remove from heat and salt to taste. Top the warmed polenta squares with the mushrooms, crumbled feta cheese, and fresh chopped parsley. You can keep them warm in the oven for a while, or reheat them just before serving. They still taste good at room temperature too.

My inspiration for this recipe was a fancier version in Edible Michiana. I tried to make the red wine balsamic sauce to go with it, but I didn’t have cream and added milk instead which made the sauce curdle and ruined it. Oops. It would have been nice to have, but these were still good without the sauce.

Still have more leftover polenta? Try quesalentas!

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From → Appetizers

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