Polenta Mushroom Appetizers

An ordinary week in the life between milestones. The kitchen produces meals on schedule. Amma is in memory care. Appa visits her daily. The children grow. The sambar gets made. The rasam gets made. The wet grinder roars on Sundays. I made Upma tonight. Not because it is special but because it is Tuesday and Tuesday needs dinner and the kitchen does not distinguish between milestone weeks and ordinary weeks. The generous pinch is generous either way. The food continues. We continue.

Upma and polenta are cousins in spirit — both humble grains coaxed into something savory and grounding by a steady hand at the stove. On a Tuesday that asked for nothing more than dinner, these polenta and mushroom bites offer that same unspectacular reliability: earthy, warm, and finished without fanfare. The generous pinch is generous either way, and the kitchen, as always, continues.

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 24 pieces

Ingredients

3 cups water
3/4 cup dry polenta (coarse cornmeal)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
8 oz cremini or button mushrooms, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried)
1 tablespoon fresh flat-leaf parsley, chopped
1 teaspoon soy sauce or tamari

Instructions

Prepare the pan. Lightly grease a 9x13-inch baking dish or a rimmed sheet pan with cooking spray or a thin layer of olive oil. Set aside.
Cook the polenta. Bring 3 cups of water to a boil in a medium saucepan over medium-high heat. Add 1/2 teaspoon salt, then slowly whisk in the polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, for 15–20 minutes until thick and pulling away from the sides of the pan.
Finish and spread. Remove from heat and stir in the butter and Parmesan until melted and fully incorporated. Season with black pepper and more salt to taste. Pour the polenta into the prepared pan, spreading it evenly to about 1/2-inch thickness. Let cool to room temperature, then refrigerate for at least 20 minutes until firm.
Cook the mushrooms. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 2–3 minutes to allow browning. Stir, add the garlic and thyme, and cook for another 3 minutes until fragrant and any liquid has evaporated. Stir in the soy sauce, cook 1 minute more, then remove from heat and fold in the parsley. Season to taste.
Cut the polenta. Once firm, turn the polenta out onto a cutting board and cut into 24 small squares or rounds using a knife or a 1.5-inch biscuit cutter.
Crisp and assemble. Heat the remaining 1 tablespoon of olive oil in a large skillet or on a griddle over medium-high heat. Sear the polenta pieces for 2–3 minutes per side until golden and lightly crisped. Transfer to a serving platter and top each piece with a small spoonful of the mushroom mixture. Serve warm.

Nutrition (per serving)

Polenta Mushroom Appetizers — The Kitchen That Does Not Distinguish