Recipes // Appetizers // Polenta Crostini with Sautéed Mushrooms and Sage

Polenta Crostini with Sautéed Mushrooms and Sage


Yields 16-20 pieces


  • 2 (18 oz) logs of pre cooked polenta. (found in most grocery stores in the pasta aisle)
  • 1 cup of part skim ricotta cheese
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 4 tablespoons olive oil
  • 1 lb crimini mushrooms, sliced thin
  • 1 garlic clove, minced
  • 5 sage leaves
  • 2 TBSP white wine
  • 1 TBSP butter 
  • Garnish: Chopped rosemary and fresh grated Parmesan cheese


  1. Unwrap polenta and slice into 1/4-1/2-inch slices, and place slices on a paper towel-lined baking sheet. Each log should yield 8-10 slices.
  2. In a small bowl, combine ricotta, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix and set aside.
  3. In a large skillet, heat 2 tablespoons of olive oil then add sliced mushrooms and sauté on high heat for 2-3 minutes. Add minced garlic, sage leaves, and a 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook for another minute, stirring frequently as to not let the garlic burn. Add the white wine and let it cook off. Add the butter and turn the heat off. Let the residual heat melt the butter as you stir to combine. Put your mushroom mixture in a heat resistant bowl and set aside. 
  4. Wipe out the skillet and heat it back up over medium high heat. Add 2 tablespoons of olive oil. When oil is hot, place polenta rounds down and "fry" until they are crispy on each side. (about 3-4 minutes on each side) Be careful when doing this as polenta has a high-moisture content and a tendency to "pop" and spatter in the skillet. When the polenta are done, place on a baking sheet and keep warm in a 200 degree oven. 
  5. To assemble, simply take a warm polenta round, top with about 2 teaspoons of ricotta, and a bit of the mushroom mixture. Garnish with lightly grated fresh Parmesan and fresh chopped rosemary on top.
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