Does your family eat mushrooms? If they do (and even if they don’t), we have a sure-fire way to get them to love mushrooms with these Mushroom Polenta Bacon Bites.
In the Jolly Tomato household, we often keep mushrooms available in the fridge so we can add them to anything at a moment’s notice… omelets, sandwiches, stir-fries, etc. Thanks to their hearty texture, mushrooms are also a great addition to meat fillings and sauces. They add a great nutritional punch while making your meat stretch a little farther. (For instance, they’re a great way to get your vitamins D and B as well as antioxidants and fiber.)
Increasingly people are turning to mushrooms because of their “swapability.” This refers to their ability to bulk up meals while remaining inconspicuous. So for example, you can swap out some meat and use them to build up anything from from tacos to burgers to crab cakes.
Most Awesome Mushroom Polenta Bacon Bites
Lately we’ve been focused on incorporating more veggies and other healthful foods into breakfasts – shifting toward savory rather than sweet breakfasts. These Most Awesome Mushroom Polenta Bacon Bites are easy to eat and filling, so you can grab one on the way out your door and get your day off to a good start. And they have extra kid appeal because…bacon.
Mushroom Polenta Bacon Bites
A tasty appetizer, snack, or even breakfast that incorporates bacon, polenta, and delicious mushrooms.
- 12 slices bacon
- 6 ounces white button mushrooms
- 2 tbsp olive oil
- 1 cup cooked polenta, warm (see note below recipe)
- 1 tbsp grated Parmesan cheese
- salt to taste
Preheat the oven to 350 degrees. Slice the bacon strips in half. Arrange the bacon strips in muffin tins so that two pieces of bacon are in each tin, lying flat in an "x." Bake the bacon for 30 minutes or until crisp.
Meanwhile, heat the olive oil in a large heavy skillet. Saute the mushrooms, stirring frequently, until they are soft and dark. Set aside.
Heat the polenta in a double boiler and sir in the butter and grated parmesan cheese. Add additional salt to taste; remember that the bacon will be salty.
To assemble: Set the bacon crosses on a platter. Top each bacon cross with a dollop of polenta and a spoonful of mushrooms. Serve immediately.
Note: To prepare dried polenta, bring 4 cups of water and 1 tsp. of salt to a rolling boil. Add 1 cup of polenta and stir until thick. Continue cooking polenta over a double boiler, stirring frequently, for 25 more minutes. Add 1 T. of butter and stir until combined.
Now – aren’t they adorable? Don’t you just want to grab one to start your day? We also have a few variations. Instead of polenta, try doing it with (firm) scrambled eggs. And instead of using bacon, try tempeh bacon.
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P.S. Looking for other places to use mushrooms as a hearty filler? Try our Vegan Dolmas (Stuffed Grape Leaves).