Easy Mushroom Polenta Bites

Easy Mushroom Polenta Bites

Created by Wendy at Fit-and-Frugal.com These appetizers are the perfect solution for entertaining a crowd. Make the mushroom topping up to 2 days in advance and simply put the polenta rounds in to bake before your guests arrive. Heat topping, assemble, and serve without breaking a sweat.

Prep Time: 10
Total Time: 40


  • 1 roll Ancient Harvest Traditional polenta, sliced into 12-15 rounds
  • 2 tablespoons olive oil
  • 2 cups mixed gourmet blend mushrooms (shitake, maitake, crimini, baby bello), trimmed and chopped
  • ¼ cup red onion, finely chopped
  • 1 teaspoon minced garlic
  • ¼ cup dry white wine or low-sodium chicken or vegetable broth
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • sea salt and freshly ground pepper to taste
  • ⅓ cup crumbled Gorgonzola cheese
  • ⅓ cup shredded Parmesan cheese


  1. Preheat oven to 450°F. Coat a 9 X 13 baking dish with cooking spray. Arrange rounds on dish in a single layer and bake for 10-12 minutes, or until lightly browning. Turn and bake a further 10 minutes.
  2. While polenta is baking, heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they are browned, approximately 5 minutes. Add onion and garlic and cook, stirring and scraping browned bits until onion is softened, 3-4 minutes. Stir in wine, thyme, sage, salt and pepper to taste and cook, stirring, until liquid is evaporated, about 2-3 minutes further. Remove from heat.
  3. Top polenta rounds with mushroom mixture and sprinkle with cheeses.
  4. Reduce heat to 400 F. Bake 10 more minutes, or until cheese is melted and browning.
  5. Vegan option: omit cheese; spoon topping over rounds and keep warm until ready to serve.
Servings: 12