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Home » Polenta Crostini Bites with Caramelized Mushroom Cicchetti – Venetian Tapas

Polenta Crostini Bites with Caramelized Mushroom Cicchetti – Venetian Tapas

January 19, 2014 107 Comments


Polenta Mushroom Crostini

Tapas!  I love these little bites!

On a trip to Oaxaca, Mexico, a group of friends and I went to an incredible and authentic tapas eatery where I first enjoyed Spanish tapas.  It was an amazing experience, both culinary and culturally!  I was thrilled to be able to experience these wonderful little plates in 1994 when few Americans had heard of these little dishes yet.  Tapas were not yet a mainstream food item!

Although tapas are beloved by many today, a lot of people don’t know that Venice, Italy also has a culinary tradition of tapas known as ‘Cicchetti’ — aka:  Italian tapas!

Cicchetti are simple, small ‘little bites’, and are often quite salty since Venetian cuisine was founded on salt because of it’s location on the Adriatic Sea (think:  salt-cured sardines, anchovies, cod, and more).  So for Italian tapas, or ‘chicchetti’, you need a strong salt element to excite the taste buds . . . freshly ground sea salt is my favorite to use in the kitchen.  The custom of Italian cicchetti is similar to Spanish tapas – appetizers eaten to offset drinking alcohol in the afternoon or early before the evening meal. There is a strong Mediterranean influence in all tapas:  olives, anchovies, sardines, and garlic served on little breads, such as Italian crostini.  It’s easy to understand why Venetian ‘cicchetti’ are often compared with the much-loved tapas from Spain.

For this week’s dinner theme of “Tapas” I prepared some flavor-packed Polenta Crostini Bites with Caramelized Mushrooms.  I bet you can’t eat just one!  These are absolutely delightful!  Enjoy!

Polenta Crostini

 

Polenta Crostini Bites with Caramelized Porcini Mushroom Cicchetti

Polenta Crostini Bites with Caramelized Porcini Mushroom Cicchetti

Ingredients

For the polenta

  • 1 cup heavy cream
  • 1 cup chicken stock
  • 1 tsp. finely ground sea salt
  • 1 cup polenta
  • 1 - 2 cups freshly grated Italian Fontina cheese, plus more to pass around to guests
  • 1 - 2 cups freshly grated Parmesan, plus more for garnish and to pass around to guests

For the mushrooms

  • 3 tablespoons extra-virgin olive oil
  • 1/2 pound porcini mushrooms, diced
  • Finely ground sea salt
  • Freshly ground black pepper
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. freshly minced garlic
  • 1 tsp. finely chopped fresh thyme leaves
  • 2 Tbsp. freshly-squeezed lemon juice
  • 3/4 cup dry white wine
  • 2 Tbsp. finely chopped Italian parsley leaves
  • 1 long, thin loaf of Italian or French bread, sliced thin, toasted, drizzled with olive oil and rubbed with fresh garlic

Instructions

Cook the polenta

  1. In a medium, heavy pot over high heat bring the cream, stock, and sea salt to a boil.
  2. Add the polenta gradually, whisking constantly.
  3. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer.
  4. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes.
  5. Stir in the Fontina and Parmesan cheeses.
  6. Keep the polenta warm over low heat, stirring occasionally.
  7. If the polenta gets dry as it sits, stir in about 1/4 cup of cream at a time, until it reaches your preference of wetness/dryness.

Saute the mushrooms

  1. In a medium skillet over high heat, heat the olive oil.
  2. When the oil is hot, place the mushrooms in a single layer, and do not stir!
  3. Cook the mushrooms to a sizzling point until they have caramelized on the bottom, about 2 - 3 minutes.
  4. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes.
  5. Season mushrooms with salt and pepper.
  6. Add the butter and cook until it begins to brown.
  7. Then add the garlic.
  8. Continue to cook until the garlic begins to brown, do not burn the garlic.
  9. Add the thyme and cook for about 10 seconds more.
  10. Add the lemon juice and cook until it evaporates.
  11. Add the wine, and simmer until the mushrooms are glazed with the sauce.
  12. Add the parsley.
  13. Then stir and remove the pan from the heat.
  14. Place about 1 tablespoon of warm polenta on each little slice of toasted bread (crostini).
  15. Place about 1/2 teaspoon of the mushroom on top of the polenta.
  16. Garnish with grated Parmesan and minced Italian parsley.
  17. Serve immediately.
© Roz

 

 

Polenta Crostini Bites

When I was in Venice, I shot this photo of a typical ‘bacari’ where Venetians go to nibble on ‘cicchetti’ with a glass of wine or cocktail.

 

Enjoy these Polenta Crostini Bites with Caramelized Mushroom Cicchetti – Venetian Tapas


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Reader Interactions

 

I read each and every comment and respond to questions asap, so ask away!  As I always say, “If you’ve made a recipe, please take a photo and I’ll be happy to share your experience and photo of the recipe with all of us in this blog community!”

The kindness of giving a thumbs up 5-star rating is greatly appreciated!

~ Roz

Comments

  1. Dorothy at Shockingly Delicious says

    January 19, 2014 at 10:06 AM

    I am going to want an entire bowl of that, not just one spoon!

    Reply
    • Roz says

      February 9, 2014 at 10:29 AM

      That’s about what I did after I took this photo, Dorothy!

      Reply
  2. Jennifer @ Peanut Butter and Peppers says

    January 19, 2014 at 10:13 AM

    What a great recipe! I simply love it! The photos are beautiful!

    Reply
    • Roz says

      February 9, 2014 at 10:34 AM

      Thank you for your kindness Jennifer; so nice to ‘meet’ you through Sunday Supper!

      Reply
  3. Brianne @ Cupcakes & Kale Chips says

    January 19, 2014 at 11:02 AM

    I have been looking forward to this recipe! I love polenta and have a wheat allergy. Now I want to turn all of my ideas for crostini into polenta bites!

    Reply
    • Roz says

      February 9, 2014 at 10:39 AM

      thank you Brianne! I’m glad that this recipe is helpful to anyone who needs a gluten-free appetizer. What a great point! xo

      Reply
  4. Constance Smith (@FoodieArmyWife) says

    January 19, 2014 at 11:19 AM

    What a simply STUNNING recipe! Thank you for sharing it for the theme today!

    Reply
    • Roz says

      February 9, 2014 at 10:44 AM

      I love y our ‘bites’ too . . . gruyere is such a fantastic cheese, Constance! xo

      Reply
  5. Samantha @FerraroKitchen says

    January 19, 2014 at 12:05 PM

    Great recipe!!! I could eat this allll dayyyy!

    Reply
    • Roz says

      February 9, 2014 at 10:50 AM

      Thanks so much Samantha! I actually did eat them all day!

      Reply
  6. Mindy says

    January 19, 2014 at 2:21 PM

    Ooooh, this one is definintely goin’ into the to-make pile!

    Reply
    • Roz says

      February 9, 2014 at 10:57 AM

      You’re so sweet Mindy! I hope you enjoy and that you’ll let me know what you think after you make these.
      xo
      Roz

      Reply
  7. 2 Sisters Recipes says

    January 19, 2014 at 3:27 PM

    Roz these are so FABULOUS !! Great for entertaining any gathering!! We love tapas, and so many Tapas restaurants are opening up all over the country! I very first time I went into a Tapas place was in Austin, Texas in 2006 when my daughter Annalisa worked there as the 5 pm. News Anchor for CBS in Austin. The second time, I really became familiar with tapas was when my husband and I took a trip to Barcelona, Spain in 2008. Nowadays, we find these wonderful little tapas places opening everywhere. It’s funny, going to Italy and visiting Venice, so many times, I never really looked at the Italian bars as little tapas places ( as Italian tapas style! )…But they are!! LOl…. Grazie per la ricetta!

    Reply
    • Roz says

      February 9, 2014 at 11:03 AM

      Yes Anna and Liz, Italians have their own tapas too, but specifically to Venice. I’d love to experience tapas in Spain someday!

      Reply
  8. Amanda @ MarocMama says

    January 19, 2014 at 5:00 PM

    Now I have to go to Venice so I can compare the two! I’m also adding polenta to my meal plan for next week!

    Reply
    • Roz says

      February 9, 2014 at 11:06 AM

      Amanda, oh yes, do check out the little cicchetti bars in Venice! Love your stuffed green olives too!

      Reply
  9. Shaina says

    January 19, 2014 at 7:21 PM

    Love that you used fontina cheese, it is so yummy!

    Reply
    • Roz says

      February 9, 2014 at 11:13 AM

      Shaina, I’m addicted to Fontina!

      Reply
  10. Megan @ I Run For Wine says

    January 19, 2014 at 7:54 PM

    WOW, these crostinis look incredible! You nailed it 🙂

    Reply
    • Roz says

      February 9, 2014 at 12:01 PM

      Thanks Megan! Love your bacon-wrapped dates too!

      Reply
  11. rebecca says

    January 19, 2014 at 8:14 PM

    wow this looks amazing

    Reply
    • Roz says

      February 22, 2014 at 7:36 PM

      Thanks Rebecca, it’s also very easy!

      Reply
  12. Tammy Northrup says

    January 19, 2014 at 9:02 PM

    Wow what beautiful photos and this recipe looks delicious!

    Reply
    • Roz says

      February 9, 2014 at 12:04 PM

      Thanks Tammy, your “hellfire” wings wowed me too!

      Reply
  13. Velva says

    January 19, 2014 at 9:08 PM

    These tapas are stunning! Love, love them.

    Reply
    • Roz says

      January 20, 2014 at 5:28 PM

      Velva, Velva, Velva! I’ve missed you! Thank you for your kindness and your visit! Can’t wait to see what you’ve been cooking in the kitchen!

      Reply
  14. Manu says

    January 19, 2014 at 11:57 PM

    Such beautiful photos! I wonder if the term cicchetti comes from cicchetto, which in colloquial Italian means “drink/shot”? Maybe they are called cicchetti as they would be eaten with a drink as aperitivo? In any case, I wish I could reach one of those crostini through the screen and eat it right now! 🙂

    Reply
    • Roz says

      February 22, 2014 at 7:39 PM

      I’m not sure what the name is derived from Manu….interesting question!

      Reply
  15. Adri says

    January 20, 2014 at 2:52 AM

    Oh, what fabulous food! It looks so tasty, and with the texture of the polenta and the depth of flavor of the mushrooms, they must be great. I say yes, please! Complimenti!

    Reply
    • Roz says

      February 23, 2014 at 12:02 AM

      Grazie Adri! Baci!

      Reply
  16. Helene D'Souza says

    January 20, 2014 at 10:13 AM

    Polenta is my childhood comfort food. =)
    But I can’t get my husband to like it. I ought to try your recipe and maybe I ll finally get him to switch to the polenta side of life =)

    Reply
    • Roz says

      February 23, 2014 at 12:18 AM

      My husband isn’t fond of polenta either. However, he will eat it fried once in a while! They don’t know what they’re missing!

      Reply
  17. Martin D Redmond says

    January 20, 2014 at 11:15 AM

    I hadn’t heard of cicchetti before, though I’m not surprised because Europeans have a different way of eating. And your dish looks and sounds amazing. Thanks for sharing!

    Reply
    • Roz says

      February 23, 2014 at 12:23 AM

      I’m glad you stopped by Martin . . . if you try this recipe someday, let me know what you think!

      Reply
  18. Maureen | Orgasmic Chef says

    January 20, 2014 at 3:19 PM

    I’ve not yet had anything called cicchetti but after looking at these beautiful photographs and reading through your recipe, I know it’s what I must have!

    Reply
    • Roz says

      March 12, 2014 at 12:41 PM

      Smart lady that you are indeed Maureen!

      Reply
  19. Liz says

    January 20, 2014 at 3:37 PM

    Oh, my, Roz! Your crostini bites sound incredible! I could pop a whole lot of these babies in my mouth 🙂 So happy to have you join the SS group this week!!!

    Reply
    • Roz says

      February 9, 2014 at 12:08 PM

      Thanks Liz….wish I wasn’t so busy, I’d participate more often if I could! xo

      Reply
  20. Pamela @ Brooklyn Farm Girl says

    January 20, 2014 at 6:13 PM

    I would definitely be eating a few of these bites.. then come back for more!

    Reply
    • Roz says

      March 12, 2014 at 12:44 PM

      I think I did that too, and gained a few pounds as a result Pamela! Thanks for your compliment!

      Reply
  21. Cindys Recipes and Writings says

    January 20, 2014 at 6:29 PM

    Roz these look amazing! Polenta instead of bread sounds delicious!

    Reply
    • Roz says

      February 23, 2014 at 12:27 AM

      The polenta really makes a huge difference Cindy! Thanks for your visit!

      Reply
  22. Karen (Back Road Journal) says

    January 21, 2014 at 9:36 AM

    What a great idea of putting polenta on crostini to make little cicchetti. They sound absolutely delicious.

    Reply
    • Roz says

      February 23, 2014 at 12:44 AM

      Oh thank you Karen. We really enjoyed them; I think the porcini mushrooms topped them off perfectly!

      Reply
  23. Claudia says

    January 21, 2014 at 12:13 PM

    Oh Roz – this is my favorite way to eat – small bites. Unfortunately, husband likes complete meals. I’d rather graze on these polenta bites all days. Love polenta with mushrooms – what a grand pairing. Happy New Year to you and congratulations on the new addition to the family A baby does change everything – in the best possible way.

    Reply
    • Roz says

      February 23, 2014 at 9:58 AM

      Eating smaller bites and more often is even healthier for us too Claudia! I’d love to change my lifestyle around smaller bite-based meals!

      Reply
  24. mjskit says

    January 21, 2014 at 10:29 PM

    I never understood the purpose of utensils. All good food can be made as fingerfood. 🙂 If these were on the menu, I would order at least two plates. I love the way you used the polenta on the toasts and the way you cooked the mushrooms is perfect!

    Reply
    • Roz says

      March 12, 2014 at 12:48 PM

      I agree! Who needs utensils! Dig in and eat!

      Reply
  25. Joanne says

    January 22, 2014 at 7:22 AM

    I had no idea about Italian tapas! Big shame on me. These polenta bites look lovely. Such a fun handheld appetizer.

    Reply
    • Roz says

      February 23, 2014 at 12:32 AM

      Cool huh, Joanne? Italian tapas!

      Reply
  26. Rosa says

    January 22, 2014 at 1:44 PM

    A great appetizer! Those polenta bites must taste wonderful. I love the idea.

    Cheers,

    Rosa

    Reply
    • Roz says

      February 23, 2014 at 12:14 AM

      Thanks Rosa!

      Reply
  27. Pat @ Mille Fiori Favoriti says

    January 22, 2014 at 4:15 PM

    I love using fried polenta instead of bread for bruschetta, Roz, as then the gluten free members of my family can also enjoy eating it. This would be a wonderful appetizer for Superbowl Sunday!

    Reply
    • Roz says

      March 12, 2014 at 1:24 PM

      Fried polenta rocks doesn’t Pat?

      Reply
  28. Queen of Jet Lags says

    January 24, 2014 at 3:28 PM

    Babe! I adore your blog soo much!! I’m your newest follower on Bloglovin’ :-).. Hope you can follow back!

    Love,

    Noor
    http://queenofjetlags.com

    Reply
    • Roz says

      March 12, 2014 at 1:28 PM

      Will do!

      Reply
  29. Queen of Jet Lags says

    January 24, 2014 at 3:28 PM

    Hi dear, very nice recipes!! 🙂 I’m your newest follower on Bloglovin’ :-).. Hope you can follow back!

    Love,

    Noor
    http://queenofjetlags.com

    Reply
    • Roz says

      March 12, 2014 at 1:38 PM

      Following ya!

      Reply
  30. Beth says

    January 24, 2014 at 9:22 PM

    What a mouthwatering post! I love tapas too, and these crostini bites sound divine.

    Reply
    • Roz says

      March 12, 2014 at 2:26 PM

      Thanks Beth!

      Reply
  31. Joice says

    January 25, 2014 at 7:24 AM

    Hi dear, you have nice blog and great post, can we follow each other? if you decided to follow me on BLOGLOVIN please let me know so I can follow you back, thank you

    http://www.love-joice.com

    Reply
    • Roz says

      March 12, 2014 at 2:45 PM

      Will do Joice! Thx for the invitation!

      Reply
  32. Susan says

    January 25, 2014 at 10:54 AM

    I’m sure I couldn’t eat just one! They look and sound fantastic!

    Reply
    • Roz says

      March 12, 2014 at 2:58 PM

      I was just a little piggie with these Susan!

      Reply
  33. Lea Ann (Cooking On The Ranch) says

    January 25, 2014 at 11:08 AM

    What a beautiful recipe Roz. I’d really like to learn a lot more about authentic tapas. I wish I could have participated in this #SS event. It’s been a hectic couple of weeks.

    Reply
    • Roz says

      February 22, 2014 at 7:43 PM

      Lea Ann, I know that life just gets so busy doesn’t it? I’m trying to blog more and glad to visit with my friends more!

      Reply
  34. Kitchen Belleicious says

    January 28, 2014 at 11:29 AM

    i often slice up polenta thin and bake them for crispy bites but never thought to add a topping to them. It makes them more hearty and even more delicious! You always have the best ideas

    Reply
    • Pam says

      January 28, 2014 at 9:11 PM

      Mama mia, Roz! I love this!!! Polenta is the best and I can’t wait to try these bites! Thanks for the recipe, nt friend!

      Reply
      • Pam says

        January 28, 2014 at 9:12 PM

        MY friend!

        Reply
    • Roz says

      February 23, 2014 at 12:38 AM

      Thanks sweet Jessica! YOU are the one that inspires me with your creativity!

      Reply
  35. Shari Kelley says

    January 29, 2014 at 8:48 PM

    Oh my! This looks amazing!! You had me at caramelized. Thank you for sharing this wonderful recipe. I am pinning it and hope to make it soon. I’ve never tried making polenta before so that will be a fun new experience. I have been thinking about you today as we have been hearing about all the snow there. I hope all is well with you and your family.

    Reply
    • Roz says

      January 29, 2014 at 9:41 PM

      I am so humbled, Shari, that you thought of me in Arizona during this unusual winter storm in the South! Blessings to you for your kindness
      Roz

      Reply
  36. Katherines Corner says

    January 30, 2014 at 8:04 AM

    This is wonderful, I may have a problem with self control around this yumminess. xo

    Reply
    • Roz says

      February 23, 2014 at 12:56 AM

      I know what you mean, Katherine. Self-control is a necessity with so many great recipes on our favorite blogs, isn’t it?

      Reply
  37. Ciao Chow Linda says

    February 6, 2014 at 9:50 PM

    I’m just catching up on my blog reading and found this winner of a recipe Roz. Question – did you use dried or fresh porcini? The fresh ones are impossible to find here, and when you do find them, they cost a fortune.

    Reply
    • Roz says

      March 15, 2014 at 1:49 PM

      Hi Linda, This time I used dried because it’s so difficult finding fresh in the market and as you said they cost a fortune!

      Reply
  38. Jennifer Stewart says

    February 10, 2014 at 5:21 PM

    Can’t wait to try these! I have been trying to give up my obsession with pasta and polenta has helped me with that! I recently topped mine with broiled tomatoes, capers, and asparagus! Great blog!

    Reply
    • Roz says

      February 23, 2014 at 12:52 AM

      Thanks so much Jennifer! Nice to meet you and happy to have you stop by! I’ll come over and visit your blog now too!

      Reply
      • Roz says

        March 15, 2014 at 2:14 PM

        Thank you everyone for visiting my blog and commenting so positively on these cicchetti! They are beautiful and delicious!

        Reply
  39. Dragana says

    March 23, 2014 at 1:46 PM

    A friend made these last night for a dinner party. They were delicious but the recipe makes too much polenta for the amount of crostini and mushrooms. I would make one forth of the polenta, at most. Thanks for the recipe 🙂

    Reply
    • Roz says

      March 25, 2014 at 12:16 PM

      Thanks so much Dragna! I always make extra polenta for the next day to “fry” and ladle bolognese sauce over it for dinner . . . it has to be a day old. But I’ll make note of that in the post and thank you again. I’m glad that the dinner party guests enjoyed the crostini!

      Roz

      Reply
  40. Mega Sardines says

    January 13, 2015 at 3:13 AM

    I love your recipe, this simple bites of yours look delicious and stunning. Thank you for sharing this one, I will try this one soon.

    Reply

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    […] My Other City By The Bay Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Traditionfrom La Bella Vita […]

    Reply
  22. Cheesy, Tortellini Tapas & Spicy Ranch Dip #SundaySupper - Daily Dish Recipes says:
    July 27, 2014 at 11:57 PM

    […] My Other City By The Bay Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita […]

    Reply
  23. Roasted Tomato Basil Flatbread for #SundaySupper says:
    July 31, 2014 at 5:23 AM

    […] from My Other City By The BayKrab Filled Avocado Tapas from from Hot Momma’s Kitchen ChaosPolenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita CucinaYou know you can’t have a party without wine ~ at least you certainly […]

    Reply
  24. Stuffed Green Queen Olives with Garlic Infused Olive Oil for #SundaySupper - MarocMama says:
    December 30, 2014 at 11:11 PM

    […] from My Other City By The Bay Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita […]

    Reply
  25. Herb Roasted Almonds #SundaySupper • Curious Cuisiniere says:
    August 26, 2015 at 7:14 AM

    […] from My Other City By The Bay Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita […]

    Reply

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Welcome!

Welcome!

Ciao, I'm Roz!
From my family's kitchens and restaurants in the U.S. and Italy, I share classic, delicious recipes . . . and always served with 'amore'! I'll help you master the art of cooking with easy to follow instructions and cooking tips. Get ready for the compliments! Buon Appetito!

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