This recipe for Sautéed Mushroom Polenta Toasts is a perfect meal. We even like it as a side dish. It’s almost like a pizza, but with a crispy polenta base that’s gluten-free! Using Shaquanda Will Feed You’s Oooomami Sauce add a spicy punch and pairs perfectly with the mushrooms.
Bring 4 cups of water to a boil in a medium saucepan. Add the 1 cup of Colavita Instant Polenta and stir - about 5 minutes until thick and creamy. Remove from the heat and add the shredded parmesan, mixing until incorporated.
Pour a thin layer of Colavita EVOO onto a 9x13 baking sheet. Spread the cooked polenta on the baking sheet, spreading it with a spatula to cover the whole sheet and making it even. Cover with plastic wrap and place it in the refrigerator until it solidified - about 2 hours or overnight.
Remove from the refrigerator and place the polenta on a cutting board. Trim off the ends, reserving them, to make an even rectangle. Cut the rectangle into 6 equal pieces, placing them back on the baking sheet.
Cut the ends of the polenta into small cubes, like croutons. Place them on another baking sheet and drizzle with 2 tsp Colavita olive oil.
Heat your oven to 425°F and place both baking sheets in the oven. Toast the polenta and the croutons until crispy on top, about 15 minutes, flipping halfway through.
Meanwhile, heat the 2 tbsp Colavita Roasted Garlic olive oil in a large sauté pan over medium heat. Add the mushroom, salt and herbs and sauté until softened, about 5 minutes.
Add the Colavita White balsamic Vinegar, deglazing the pan and scraping up any browned bits on the bottom.
Turn off the heat and add the 1 tbsp butter, stirring until melted and glossy.
Spread about 2 tbsp of Ricotta cheese on top of the toasted polenta. Spoon the sautéed mushrooms over the top of the cheese and drizzle with Oooomami sauce.
Sprinkle on some of the polenta croutons and some flaky sea salt if desired. Serve while warm.
Please see Giving Broadly for a wonderful, curated list of female food makers