Polenta Bruschetta with Mushrooms Questa ricetta è disponibile anche in italiano
These crispy Air Fried Polenta Bruschetta topped with scrumptious Garlic & Parsley Sautéed Mushrooms are the perfect starter/appetiser you can bring on the table.
You all are going to love this recipe today:
– it’s insanely tasty
– it’s easy to put up together
– it’s gluten free
– it’s healthy
– it only requires 8 easy to find ingredients (salt & pepper apart)
How to Make Polenta Bruschetta with Mushrooms in the Air Fryer
STEP ONE
Starting form a block of polenta (you can make it from scratch with semolina) cut 1 cm thick slices.
Toss the slices in some vegetable oil, then in some semolina flour. The oil will help the semolina to stick to the slice and will make the bruschetta even crispier. For a oil-free version coat the slices in vegetable broth or water.
STEP TWO
Arrange the slices in the air fryer basket making sure to form only one layer. Air fry for 30 minutes at 200°C, carefully flipping the slices half way through.
STEP THREE
In the meantime prepare the sautéed mushrooms.
Clean the mushrooms with a damp cloth or kitchen paper and trim off the stalk. Slice the mushrooms 3-4 mm thick and place in a pan with some olive oil (or vegetable broth for oil-free), fresh garlic, salt and pepper.
As soon as they are half wilted (after 3-4 minutes on medium-high heat), add the balsamic glaze and cook out till the mushrooms are tender (up to 5 more minutes, depending on taste).
STEP FOUR
Wash the parsley and start chopping it finely. Combine half of it with the mushrooms and leave the rest for garnish.
STEP FIVE
Assemble the dish by placing the polenta bruschette on a serving plate and top with the sautéed mushrooms. You can finish with a drizzle of olive oil and more balsamic glaze if you like and indeed more fresh parsley.
Polenta Bruschetta with Mushrooms Recipe
Ingredients:
500 g Block Polenta
600 g Cremini Mushrooms
3 tbsp Semolina
2 Garlic Clove
1/2 cup Fresh Parsley
2 tbsp Vegetable Oil* see notes for oil-free version
1 tbsp Balsamic Glaze
1/2 tbsp Olive Oil* see notes for oil-free version
Salt
Pepper
Method:
1. Cut the polenta block in 1 cm-thick slices.
2. Prepare two bowls: one with vegetable oil, one with semolina flour. Toss each polenta slice the vegetable oil* first, then in some semolina flour.
3. Arrange the slices in the air fryer basket making sure to form only one layer. Air fry for 40 minutes at 200°C (390°F) , carefully flipping the slices half way through. Alternatively you can bake the sliced in the oven over a rack covered in baking paper at the same temperature fan assisted.
4. Clean the mushrooms with a damp cloth or kitchen paper and trim off the stalk.
5. Slice the mushrooms 3-4 mm thick and place in a pan with some olive oil (or vegetable broth for oil-free), fresh garlic, salt and pepper.
6. As soon as they are half wilted (after 3-4 minutes on medium-high heat), add the balsamic glaze and cook out till the mushrooms are tender (up to 5 more minutes, depending on taste).
7. Wash the parsley and start chopping it finely. Combine half of it with the mushrooms and leave the rest for garnish.
8. Assemble the dish by placing the polenta bruschette on a serving plate and top with the sautéed mushrooms. You can finish with a drizzle of olive oil and more balsamic glaze if you like, and indeed more fresh parsley.
*For oil free version:
Substitute both vegetable oil and the olive oil with water or vegetable broth.
For other scrumptious recipes using the air fryer do not miss:
– Vegan Garlic Mushrooms with Air Fryer
– Air Fried Oyster Mushrooms
– Air Fried Vegan Pakora
– Sweet potato Falafels
– Courgette & Smoked Paprika Rolls
– Lebanese Moussaka
