Polenta Crostini with Mushroom Tapenade Recipe
Small toasted polenta rounds topped with a finely minced mushroom and olive spread.
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Cooking tools:
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- Baking dish
- Refrigerator
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
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- Parchment paper
- Baking sheet
- Spatula
- Spoon
- Grater
- Olive oil brush
- Pastry brush
- Serving platter
Ingredients
- 1 cup Coarse yellow cornmeal
- 3 cups Water
- 2 tablespoons Unsalted butter
- 1/2 cup Grated Parmesan cheese
- 8 ounces Cremini mushrooms, finely minced
- 1/4 cup Kalamata olives, pitted and minced
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme, chopped
- 1 tablespoon Balsamic vinegar
- 3 tablespoons Extra virgin olive oil
- to taste N/A Salt and black pepper
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