During the winter months I love polenta so much and these crostini are such a creative way of using it for a super festive canapés! The polenta disks when fried goes all crispy and they are perfect topped with creamy sautéed mushrooms!
Serves 4-5 people
375gr of quick cook polenta + as much water as the packet instructions requires
2-3 tbsp of oil for frying
250gr of mixed mushrooms – I have used a mixed of chanterelle and chestnut mushrooms – or just chestnut mushrooms will be totally fine – sliced
2 garlic cloves – crushed
1 tbsp of soy sauce
1 tsp of miso paste
Few sprigs of fresh thyme
150ml of soy or oat cream – I have used Alpro
A generous crack of black pepper
Line a large baking tray with some baking paper.
Cook the polenta according to the packet instructiions. Once it’s cooked pour it over the lined baking tray and with a spatula spread to evenly across. Let it cool down until the polenta is completely solid. Using a round cookie cutter cut circle into the polenta sheet. You can also simply use a knife and cut into squares.
Heat up the oil in a large frying pan. Fry the polenta crostini for about 5 minutes on each sides, you want to make they get quite crispy and slightly browned around the edges.
Fry the crostini in batches until they are all done.
To make the mushroom topping: heat up 1 tbsp of oil in a pan. Once hot add in the crushed garlic, cook for only a minute then add the sliced mushrooms. Pour over the soy sauce and miso paste, cook the muhsrooms on quite high heat until all the water has evaporated and they have significantly reduced in size, about 10 minuets. Add in thyme leaves and the soy cream and cook for another 5 minuets.
Serve the polenta crostini topped with a dollop of the creamy mushrooms, a crack of black pepper and few thyme leaves sprinkled on top.
hese Maple Roasted Carrots are probably my favourite festive side. They are super easy to make and the addition of maple syrup just make them extra indulgent and delicious. For this recipe I have use Chanteray carrots which look extra pretty and extra festive but regular carrot will work too!
Serves 3-4 people
300gr of carrots – For this recipe I would recommend to use Chanteray or baby carrots as they look super pretty and festive plus they don’t need any chopping or trimming
2 tbsp of olive oil
Few sprigs of fresh thyme
Few sprigs of fresh rosemary
1 tbsp of maple syrup
A generous sprinkle of salt & pepper
Preheat the oven at 180 degrees Celsius.
Wash the carrots and add them to a large baking tray, toss them in the olive oil and maple syrup. Sprinkle salt and pepper making sure all the carrots are coated. Pop in the rosemary and thyme sprigs (you can leave them whole). Roast the carrots in the oven for 20-25 minutes until the carrots are tender when pierced in the middle. Remove from the oven and enjoy!