Polenta Appetizer Bites-3 Ways

Instructions

1. Make the polenta rounds:
   1. Preheat the oven to 425F. Spray one large baking sheet with cooking spray or use non-stick baking sheets. Lightly brush polenta rounds on both sides with olive oil. Bake polenta rounds for 35-45 minutes, flipping halfway through cooking time or until they are lightly golden brown around the edges
2. Meanwhile make the toppings:
   1. Bruschetta: Measure out the bruschetta, freshly grated parmesan cheese and fresh basil to garnish per bite.
   2. Mushrooms: Add 2 tbsp butter and 1 tbsp olive oil to a pan over medium-high heat. Once hot, turn to medium heat and add sliced mushrooms, sauteing until tender and browned, about 8-10 minutes, stirring often. Once softened and browned add 1 tbsp balsamic vinegar, 1 tsp salt and ½ tsp pepper and cook another 1-2 minutes until balsamic vinegar is absorbed. Set aside.
   3. Zucchini: To a frying pan coat the bottom fully with olive oil, about ¼ inch of olive oil. Turn to medium-high heat and when hot, turn to medium. Add thinly sliced zucchini and fry until they start to brown, 3-4 minutes per side. Do this in batches if your frying pan is smaller. Move cooked zucchini to a paper towel lined plate. Once all zucchini is cooked, add to a bowl and squeeze over juice of half a lemon and season with salt and pepper. Toss to combine and set aside.
3. Assemble the polenta bites – 6 bites per topping type:
   1. Bruschetta: Layer a heaping tablespoon of bruschetta per polenta bite then top with a sprinkle of shredded parmesan cheese and a basil leaf or two. Repeat to create 6 bites.
   2. Mushrooms: Divide the mushroom mixture between the 6 polenta bites. Then top with a few crumbles of goat cheese and a sprinkle of thyme leaves.
   3. Zucchini: Divide the zucchini mixture between the 6 polenta bites. Then top with shredded pecorino romano cheese and a sprinkle of fresh parsley.