Mushroom and Bacon Polenta Bites
These little bites are perfect for fall and into the holiday season!
Ingredients
- 1 16 Ounce tube polenta sliced into ½ inch disks
- 4 Slices bacon bacon grease reserved
- 1 Shallot thinly sliced
- 1 Pound mixed mushrooms thinly sliced
- 2 Tablespoons butter
- ⅛ Cup white wine
- 5 Fresh sage leaves minced plus more for garnish
- Goat cheese
- Salt and pepper to taste
Instructions
- Pre heat oven to 400 degrees.
- Cook the bacon in a large skillet until crisp; about 5 minutes. Drain the bacon on a paper towel lined plate and then chop. Pour off all but 1 tablespoon of bacon grease into a small bowl or ramekin and save for later use.
- Lightly brush both sides of the polenta slices with the reserved bacon grease. Bake the polenta for 20 minutes and then broil for an additional 5 minutes or until the edges are golden brown and crispy.
- Add the butter to the pan with the bacon grease and heat over medium high heat. Add the mushrooms and cook until well browned; about 10 minutes. Add the shallots and the sage and cook another 5 minutes. Add the wine and deglaze the pan, scraping up the brown bits at the bottom. Add the chopped bacon back into the pan and cook until warmed through; another 2-3 minutes. Season with salt and pepper to taste.
- Spread a small amount of goat cheese on each polenta round and then top with the mushroom bacon mixture. Garnish with minced sage.