Polenta, Parma Ham and cep canapés
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A simple little canapé that's perfect for entertaining (or just snacking on) during the colder months, this Italian combination of cheesy fried polenta, earthy cep mushrooms and luxurious Parma Ham is simple to make and will ensure smiling faces all round. If you're struggling to find fresh ceps, then portobello mushrooms make an excellent substitute.
First published in 2020
Ingredients
Metric
Imperial
Ceps
- 25g of olive oil
- 50g of butter
- 250g of ceps, or portobello mushrooms, brushed clean and roughly chopped
- 1 garlic clove, minced
- 1 pinch of chilli flakes
- 1/2 bunch of parsley, finely chopped
- 1/2 lemon
- 8 slices of Parma ham, cut into thick slices
SAVE RECIPE
Method
2
Pour the polenta into a tray lined with clingfilm and smooth over with a spatula so you have a neat, even surface. It should be about 1.5cm thick. Leave in the fridge to set for at least 1 hour
3
Once set, slice the polenta into small rectangles – you want between 16 and 20 in total. Place a frying pan over a medium-high heat. When very hot, add a dash of oil and the polenta pieces and cook for about 5 minutes each side, or until they turn crisp and golden
4
Meanwhile, cook the mushrooms in a separate frying pan. Place the pan over a high heat and add the olive oil and the butter. Once foaming, and the ceps (or portobellos) and cook for a couple of minutes until starting to colour
5
Add the garlic and cook for a further 2 minutes
- 1 garlic clove, minced
6
Take the pan of mushrooms off the heat and add the Parma Ham. Season with chilli flakes, chopped parsley and a squeeze of lemon juice
- 8 slices of Parma ham, cut into thick slices
- 1 pinch of chilli flakes
- 1/2 bunch of parsley, finely chopped
- 1/2 lemon
7
Pile the mushroom mixture on top of the polenta and serve warm
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