Polenta, Parma Ham and cep canapés

PT45M

PT1H

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Ingredients

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Polenta

Ceps

1
Bring the water to the boil then whisk in the polenta. Simmer for 25 minutes, then beat in the Parmesan, olive oil and butter. Taste and season
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
  • 25g of olive oil
  • 50g of butter
  • 250g of ceps, or portobello mushrooms, brushed clean and roughly chopped
5
Add the garlic and cook for a further 2 minutes
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
7
Pile the mushroom mixture on top of the polenta and serve warm
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