Crostini di Polenta con Funghi

Grilled Polenta with Mushrooms


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is a quick and easy way to use up leftover polenta. It is a deliciously different appetizer that is filling and pretty to look at. You can vary the flavour by using fried onions instead of the mushrooms if you prefer, or make it really Venetian by adding some warm, braised radicchio leaves. Asiago is a local cheese of the Veneto and is prized on the cheese board as well as in cooking.


  • 1 quantity polenta, cut into 8 squares
  • 45 ml/3 tbsp olive oil
  • 250 g/9 oz Asiago or fontina cheese, cubed
  • a little milk
  • 400 g/14 oz/ cups mushrooms, sliced
  • 2 garlic cloves, thinly sliced
  • 45 ml/3 tbsp finely chopped fresh flat leaf parsley, to garnish
  • sea salt and ground black pepper


  1. Heat the grill or broiler and lightly oil the polenta squares. Put the cheese in a heatproof bowl and add milk to cover. Set it over a pan of simmering water and allow the cheese to melt and blend with the milk, stirring frequently.

  2. Meanwhile, put the remaining oil in a frying pan over a medium heat and stir-fry the mushrooms and garlic for 10 minutes, until the mushrooms are cooked. Season.

  3. When the cheese and milk have formed a smooth sauce, grill the polenta on both sides for a minute or two, until golden and crisp.
  4. Arrange two squares of grilled polenta on each plate and cover with a spoonful of the melted cheese. Spoon the mushrooms evenly over the top, then sprinkle each portion with chopped flat leaf parsley and serve immediately.