Polenta Mushroom Bruschetta

Polenta Mushroom Bruschetta with Rosemary Garlic Tomato Confit

#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

Polenta Mushroom Bruschetta is up next. Can I say I am having a great time making vegan appetizers for the Big Mountain Foods Bloggers Challenge? MMM Mighty Mushroom Bites are transformed into a delicious bigger bite that is loaded from top to bottom.

Being a selected blogger for the contest, I received complimentary product from a company that is women owned and family operated in the heart of Vancouver British Columbia. Established in 1987, they work to stay true to their roots of providing naturally vegan products.

BIG MOUNTAIN FOODS COMPANY SENT QUALIFIED FOOD BLOGGERS TWO OF EACH OF THE FOLLOWING PRODUCTS.

Cauli Crumble Veggie Grounds

Big Brat Veggie Links

Super Food Brekkie Links

Big Brat Veggie Links

THE RECIPE CHALLENGE HAS 3 CATEGORIES! A BLOGGER CAN ENTER ALL THREE!

One Holiday Entertaining Winner (appetizers & sides dishes): $500.00

Cash Prize One Holiday Entrée Winner: $500.00

Cash Prize One Holiday Breakfast / Brunch Winner: $500.00 Cash Prize

Also, a grand prize winner of $1,000.00!

This is not my first recipe creation for this contest. Check out my Big Mountain Indian Starters and Vegan Stuffed Winter Squash. All of the dishes are so flavorful and lack no meat protein.

What is Rosemary Garlic Tomato Confit?

To top the Polenta Mushroom Bruschetta, I made a rosemary garlic tomato confit.  To confit tomatoes means too slow cook them in an oil with rosemary and garlic cloves. I chose to use avocado oil which is a mild flavored oil. You certainly can use olive oil or a olive oil blend. Shallots add a soft mild onion flavor that goes so well with the tomatoes.

Set the oven to 250 degrees and cook the tomato mixture for a couple of hours, until the tomatoes begin to slightly wrinkle. Remove the pan and allow the tomato mixture to rest. Store in the refrigerator if not using right away.

Confit Rosemary Garlic Tomatoes can store in the refrigerator for several days. They go so well over scrambled eggs or sautéed veggies. Once you make them, you will never see sautéed tomatoes the same. But I didn’t stop there. Take some of the confit liquid and make it into a dressing that can be drizzled over the Polenta Mushroom Bruschetta. Top notch for sure and great for salads.

Can you use other flavored tubes of polenta?

Yes, I used a Basil & Garlic flavored organic polenta tube, but they come in other seasoned flavors. I chose this one because it was going to closely match the flavor profiles I was going for. The nice part about purchasing a pre-made polenta tube is that it is already cooked. All you need to do is slice and heat, so shop around and chose a polenta tube that sounds delicious to you.

Follow Big Mountain Foods for more recipes and great plant based products.

Below you will find the links to their social media platforms.

Website: https://bigmountainfoods.com/

Facebook: https://www.facebook.com/bigmountainfoods/

Instagram: https://www.instagram.com/bigmountainfoods/

Twitter: https://twitter.com/bigmountainfood

Print

Polenta Mushroom Bruschetta

Number of servings: 5

See Detailed Nutrition Info on

Polenta Mushroom Bruschetta with Rosemary Garlic Tomato Confit are the perfect vegan appetizers that will mesmerize your company.

Ingredients

• 20-30 grape tomatoes (2 tomatoes per bite with extra)
• 1 small shallot, sliced
• 5 garlic cloves, peeled
• 1 large fresh rosemary sprig
• 3/4 c. avocado oil (or your favorite oil)
• 1 tsp. kosher salt
• 1/8 tsp. cracked black pepper
• 1-18 oz. tube polenta, (Organic Basil & Garlic was used)
• 1-10.58 oz. package Big Mountain MMM Mighty Mushroom Bites
• 1-2 tbs. oil
• 2 tbs. fresh minced parsley
• Confit dressing:
• 6 tbs. confit oil
• 5 confit garlic cloves
• All of the confit shallots pieces
• 1 tsp. Dijon mustard
• 2 tbs. fresh lemon juice
• 1/4 tsp. kosher salt
• Pinch of pepper flakes

Instructions

1. Heat oven to 250 degrees.
2. Place the grape tomatoes in a baking dish with the shallot, garlic cloves, rosemary sprig, oil, kosher salt and black pepper. Slow cook for 2 hours or until the grape tomatoes begin to blister and loose their skins. Remove from the oven and allow too cool.
3. Prepare the Confit dressing:
4. In a small blender, add the confit dressing ingredients and blend until smooth. Refrigerate until serving time.
5. Slice the polenta tube into 10 slices.
6. Heat a large skillet with 1 tbs. oil over medium low. Sear the Big Mountain MMM Mighty Mushroom Bites on both sides until warm and then transfer to a plate and cover to stay warm. This only takes a few minutes.
7. Add an additional tbs. of oil to the same skillet and sear the polenta slices until golden brown on both sides. Turn the slices as needed to achieve a crispy golden texture.
8. Remove from the skillet and place the polenta slices on a serving plate. Top with the warm Big Mountain MMM Mighty Mushroom Bites. Top each polenta mushroom bruschetta with two grape tomato confit, confit dressing and minced parsley. Serve and enjoy!