Chef Veera

Crispy Polenta Appetizer Rounds

Ingredients

Polenta Rounds

Prepared 18 oz tube of prepared Polenta

2 tablespoons O&V Roasted Garlic Oil *

Shrimp Topping

½ lb medium to large shrimp

1 ½ tablespoon O&V Roasted Garlic Oil (divided) *

2 teaspoons O&V Formaggio Dipper Spice *

Fresh Cracked pepper to taste

6 teaspoons O&V Pesto alla Genovese *

Crispy prosciutto sprinkles

Garnish of crumbled goat cheese

Mushroom Topping

1 ½ tablespoons O&V Roasted Garlic Oil *

8 oz cremini mushrooms, sliced

4 oz shitake (or oyster) mushrooms, sliced

3-4 cloves garlic, minced

1 ½ tablespoons O&V Tuscan Dipper Spice *

4 tablespoons O&V Caramelized Onion Jam *

Garnish of crumbled gorgonzola cheese

Parsley leaves for garnish

Preparation

Polenta Rounds

Slice polenta into ½ inch thick slices.

Air fryer: Preheat the air fryer to 400F. Brush the Roasted Garlic oil on both sides of each round. Then place the polenta rounds in a single layer. Cook at 400F for 6-10 minutes on each side until crisp and brown. Season with fresh cracked pepper.

Pan: Heat a skillet on medium high heat. Add the Roasted Garlic oil. Fry the polenta rounds in a single layer in the oil seasoning each side with fresh cracked pepper. Cook until golden brown, about 5-6 minutes on each side. Remove to a plate. Repeat with remaining polenta rounds.

Shrimp Topping

In a bowl toss the shrimp with ½ tablespoon of oil, cracked pepper and the Formaggio dipper coating all the shrimp evenly. Heat the remaining oil in a skillet over medium heat. Sauté the shrimp in the skillet for 2 minutes on each side until pink and opaque.

Make the crispy prosciutto by laying the prosciutto on a parchment lined baking sheet (don’t let them overlap, and curl the edges so they don’t burn). Preheat the oven to 400F. Bake until the slices start to shrivel and turn golden (about 12-16 minutes). Keep an eye on them, they go from crisp to burned very quickly! Remove and cool on a rack.

Mushroom Topping

Heat the Roasted Garlic oil in a skillet. Add the sliced mushrooms and sauté about 4-6 minutes. Add the garlic, Tuscan Herb dipper spice and fresh cracked pepper. Sauté until aromatic and golden brown. Remove from the heat.

Assembly

Spread the Pesto alla Genovese on half the polenta rounds. Top with a shrimp, sprinkle of crispy prosciutto and garnish with goat cheese crumbles.

Heap the prepared mushrooms on the remaining polenta rounds. Top with a dollop of caramelized onion chutney and a sprinkle of blue cheese crumbles

Serves 4-6

Total Time: 40-55 minutes

Notes

* The Roasted Garlic Grape seed oil has a nice high smoke point and is deliciously garlicky. Both the Formaggio Dipper and Tuscan Dipper are flavorful spice mixes that add easy and complex flavors to both the mushrooms and the shrimp. You can substitute with your favorite, robust, Italian spice blend.

* I love the Pesto alla Genovese, and although you can use any store-bought pesto, this particular one is absolutely incredible. Our Oil & Vinegar store in Greenville carries the Caramelized Onion Jam or you can make my home-made version of Onion Chutney instead.

Categories: Entrée, Snacks & Sides, Vegetarian, Vegan, Gluten Free, Dairy Free, Air Fryer, Polenta Rounds, Roasted Garlic Oil, Formaggio Dipper Tuscan Dipper, Pesto Alla Genovese, Caramelized Onion Chutney, Appetizers, Hors d’oeuvre, Light Supper, Mushroom Topping, Cremini, Oyster Mushrooms, Shitake, Shrimp, Proscuitto