Polenta Crostini

I'm not usually one for fussy little dishes, but this polenta crostini with wild mushrooms and balsamic reduction that we made at school is delicious enough to warrant the extra time.  The polenta crostini itself provides a perfect canvas for creative expression: you can top these little crackers with anything from hummus to caviar.  The meaty, earthy bite of the wild mushroom spread pairs well with the sweet, creamy polenta and the balsamic reduction delivers a punchy note of sophistication.

Photo by Crystal at zen-eats.com

For the Polenta:  Line a pan with parchment paper.  Cook the polenta according to package instructions (with water or stock), adding minced garlic and other herbs if desired.  When cooked, pour into sheet pan and press down with a spatula to make a smooth surface.  Let sit in the fridge for at least 20 minutes.  When set, preheat broiler.  Cut polenta into bite-sized crackers, place on baking sheet, and broil until browned, about 10 minutes. 

For the Wild Mushroom Spread: Saute a variety of sliced wild mushrooms until they begin to release their juices.  Add some sherry, tamari, and chopped parsley.  Cook until the liquid is reduced and syrupy.  Taste and adjust seasonings. 

For the Balsamic Reduction:  Place about a cup of balsamic vinegar in a stainless steel saucepan.  Bring to boil and let reduce until it becomes glaze-like, but not too thick.  To test doneness, put a little oil on a dish; when a drop of the balsamic into the oil retains its round shape, it's done.