These polenta/maize canapés can be made a day in advance and is such a good example of plain and simple food that delivers on fabulous flavour! Make all the components the day before and assemble before serving.
500ml polenta/maize meal
1 onion, finely chopped
2 cloves garlic, minced
200g mushrooms, chopped
a handful of thyme
100g feta cheese, crumbled
about 100ml milk
For the polenta squares:
Grease a standard roasting tin with butter and put aside.
Cook the polenta according to packet instructions but replace the water with chicken stock.
Fry the chopped onion until it has caramelised, add the garlic and fry for another minute.
Add the onion and garlic to the polenta as soon as it is full cooked and mix through.
Spoon the polenta mixture into the prepared roasting tin and level the surface with the back of an oiled spoon.
Cover with cling wrap and set aside to cool completely.
For the mushroom topping:
Place a frying pan on high heat and add the mushrooms, butter and thyme.
Cook until the mushrooms have caramelised all over, take from the heat and set aside.
For the whipped feta:
Add the feta and about half of the milk to the mixing container of a stick blender and blitz together.
Add some more milk to get the mixture to a thick, creamy consistency that will “sit” on the polenta.
Turn the polenta out onto a chopping board and cut into squares of about 3cm X 3cm.
Spoon about half a teaspoonful of the whipped feta on to each polenta square.
Top the feta with thyme-mushroom.
Arrange the squares on a serving platter.