Aromatic Grilled Polenta Skewers with Shiitake Mushrooms, Kumquats, and Mint

A sweet and sour and fragrant finger food, perfect for an original aperitif or a buffet that surprises the palate with an exotic touch and an unexpected contrast of flavors.

Ingredients:

• For the grilled polenta skewers:
  • 250g cornmeal for polenta (instant or traditional cooking)
  • 750ml water (or vegetable broth)
  • Salt to taste
  • Extra virgin olive oil to taste L'Agrumeto (for brushing)
• For the mint-marinated shiitake mushrooms and kumquats:
  • 30g dried sliced shiitake mushrooms IoBoscoVivo
  • 10-12 fresh kumquats, halved and deseeded or left whole L'Agrumeto
  • 2 tablespoons extra virgin olive oil L'Agrumeto
  • 1 tablespoon apple cider vinegar 
  • 1 tablespoon fresh mint, finely chopped
  • 1 small garlic clove, finely chopped (optional)
  • 1/2 teaspoon honey (or maple syrup for a vegan version)
  • A pinch of salt
  • A pinch of freshly ground black pepper
• Wooden or metal skewers

Preparation:

Bring the water (or broth) to a boil in a pot with a pinch of salt.

Pour in the cornmeal gradually, stirring continuously with a whisk. Lower the heat and cook for the time indicated on the package, stirring often.

Pour the polenta onto a lightly oiled cutting board or baking sheet, leveling it to a thickness of about 1.5-2 cm. Let it cool completely.

Once cold, cut the polenta into cubes of about 2-3 cm per side.

Heat a grill (or a thick-bottomed non-stick pan). Lightly brush the polenta cubes with extra virgin olive oil and grill them on all sides until characteristic dark lines appear and they become slightly crispy.

Place the dried shiitake mushroom slices in a bowl with warm water for at least 20-30 minutes, until softened. Drain them and gently squeeze to remove excess water.

In a pan, heat the extra virgin olive oil. Add the minced garlic (if using) and sauté for a few seconds without burning it.

Add the rehydrated shiitake mushrooms and sauté over medium heat for about 5-7 minutes, until tender and lightly golden.

In a small bowl, mix the apple cider vinegar, chopped mint, honey (or maple syrup), salt, and pepper. Add the cut kumquats and mix gently.

Thread the grilled polenta cubes, cooked shiitake mushrooms, and marinated kumquat halves onto the skewers alternately. Try to create a visually interesting sequence.

Arrange the skewers on a serving platter. You can lightly drizzle the skewers with some of the kumquat marinade before serving to enhance the sweet and sour flavor.