Appetizer with Polenta and Mushrooms

To prepare a delicious polenta with mushrooms and bell pepper, it is essential to organize ourselves in advance and ensure we have all the necessary ingredients at hand. We start by boiling water in a large pot and adding salt, being careful to respect the proportions, as the salt will give flavor to the dish. When the water begins to boil, we add the cornmeal 'in the rain', continuously stirring with a spatula or whisk to avoid lumps. It is important to maintain medium heat to allow the polenta to cook evenly. Once the mixture starts to thicken, we let it boil for about 10 minutes until it is well cooked and has a creamy consistency.

After the polenta is ready, we pour it into a tray or heat-resistant glass dish, which we have previously rinsed with cold water to prevent sticking. The size of the tray will influence the thickness of the polenta piece, so we choose wisely. We let it cool to room temperature so that it sets well before cutting.

Meanwhile, we take care of the mushrooms. We drain the mushrooms well from the liquid in which they were preserved and cut them into smaller pieces. The excess water will be absorbed with the help of some absorbent napkins, ensuring that we do not have a watery dish. The bell pepper is washed and diced, and the garlic is sliced thinly to add flavor to the dish.

When the polenta has cooled sufficiently, we cut it into desired shapes. I prefer a round shape with a diameter of 7 cm, which I rinse again with cold water to prevent sticking. We then prepare the grill, where we will brown the pieces of polenta. The wok oil, which can be a mixture of sunflower oil, nut oil, and sesame oil with ginger and garlic, is placed on the grill. Once the oil is hot, we add the pieces of polenta and let them brown, giving them a crispy crust.

In a separate pan, we lightly sauté the garlic in wok oil, being careful not to burn it. We add the chopped mushrooms and stir with a wooden spoon, then add the diced bell pepper. We season the mixture with salt and a mix of white, green, and black pepper so that the flavors blend harmoniously. It is important that both dishes - the mushroom mixture and the grilled polenta pieces - are ready at the same time to be served hot.

Finally, the mushroom and bell pepper mixture can be added on top of the polenta piece, and for an attractive appearance, we can add a teaspoon of tomato paste and chopped dill leaves. This combination will not only delight the taste buds but also the eyes, being a perfect appetizer for any occasion. Serve the dish warm and enjoy a reinterpreted traditional delicacy!

 Ingredients: - 220 g cornmeal - 300 g mushrooms - 1 1/2 large red bell pepper - 3 - 4 cloves of garlic - 3 tablespoons vegetable oil for wok (sunflower oil, walnut oil, sesame oil, with ginger and garlic) - 1 tablespoon mix of vegetable oils for wok and sunflower oil with Chipotle pepper - 4 - 6 tablespoons tomato paste (optional) - 1/2 teaspoon dried and crushed dill leaves (optional) - finely ground sea salt - mixture of white, green, and black pepper

 Tags:  garlic tomatoes pepper oil cream mushrooms nut gluten-free recipes vegetarian recipes