Crispy Polenta Bites with Verde Whipped Ricotta & Wild Mushrooms

Golden, crispy polenta rounds topped with creamy MOB Peruvian Verde whipped ricotta and savory garlic-sautéed wild mushrooms. Finished with fresh thyme and a touch of Parmesan, these elegant bite-sized appetizers deliver the perfect combination of crispy, creamy, earthy, and herbaceous flavors. A beautiful vegetarian appetizer that's perfect for holiday entertaining!

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8–10
Yield: Approximately 20–24 polenta bites

Ingredients

For the Crispy Polenta

  • 1 tube (18 oz) prepared polenta, chilled

  • 2 tbsp extra virgin olive oil

  • 2 tbsp freshly grated Parmesan cheese

  • ½ tsp garlic powder

  • ¼ tsp kosher salt

  • ¼ tsp freshly cracked black pepper

For the Peruvian Verde Whipped Ricotta

  • 1 cup whole-milk ricotta cheese

  • ⅓ cup MOB Peruvian Verde Sauce

  • 2 tbsp freshly grated Parmesan cheese

  • 1 tsp fresh lemon juice

  • 1 tbsp extra virgin olive oil

  • Salt and freshly cracked black pepper, to taste

For the Garlic Wild Mushrooms

  • 12 oz mixed wild mushrooms (shiitake, oyster, cremini, or maitake), cleaned and chopped

  • 1 tbsp extra virgin olive oil

  • 1 tbsp unsalted butter

  • 2 cloves garlic, minced

  • 1 tsp fresh thyme leaves

  • 1 tsp balsamic vinegar

  • ¼ tsp kosher salt

  • ¼ tsp freshly cracked black pepper

For Garnish

  • Fresh thyme leaves

  • Freshly shaved Parmesan

  • Extra MOB Peruvian Verde Sauce, optional

  • Flaky sea salt

Instructions

1. Prepare the Polenta

Remove the chilled polenta from its packaging and slice into approximately ½-inch-thick rounds.

Pat the rounds dry with paper towels to remove excess moisture.

Season both sides with garlic powder, salt, and black pepper.

2. Crisp the Polenta

Heat olive oil in a large nonstick or cast-iron skillet over medium-high heat.

Working in batches, add the polenta rounds in a single layer.

Cook for 4–5 minutes per side until deeply golden and crispy around the edges.

During the final minute of cooking, sprinkle lightly with grated Parmesan and allow it to form a delicate golden crust.

Transfer to a wire rack to maintain crispiness.

3. Make the MOB Peruvian Verde Whipped Ricotta

In a food processor, combine ricotta cheese, MOB Peruvian Verde Sauce, Parmesan, lemon juice, and olive oil.

Blend for 1–2 minutes until completely smooth, light, and fluffy.

Taste and season with salt and freshly cracked black pepper as needed.

Transfer the whipped ricotta to a piping bag fitted with a large round or star tip. Refrigerate until ready to assemble.

4. Sauté the Wild Mushrooms

Heat olive oil and butter in a large skillet over medium-high heat.

Add mushrooms in a single layer and cook undisturbed for 3–4 minutes to develop a beautiful golden sear.

Stir and continue cooking for another 3–4 minutes until the mushrooms are browned and tender.

Add minced garlic, fresh thyme, salt, and black pepper.

Sauté for another minute until fragrant.

Finish with balsamic vinegar, tossing gently to coat the mushrooms.

Remove from heat.

5. Assemble the Polenta Bites

Arrange crispy polenta rounds on a large serving platter.

Pipe or spoon a generous dollop of MOB Peruvian Verde whipped ricotta onto each round.

Top with a small spoonful of warm garlic-sautéed wild mushrooms.

6. Garnish and Serve

Finish each polenta bite with fresh thyme leaves, a little shaved Parmesan, and a pinch of flaky sea salt.

For extra MOB flavor, add a small drizzle of Peruvian Verde Sauce over the mushrooms.

Serve immediately while the polenta is crispy and the mushrooms are warm.

Chef's Tips

  • Use prepared polenta: Refrigerated tube-style polenta makes this recipe quick and easy while providing perfectly shaped rounds.

  • For extra-crispy polenta: Pat the rounds completely dry before pan-searing and avoid overcrowding the skillet.

  • Use a variety of mushrooms: Combining shiitake, oyster, and cremini mushrooms creates a beautiful mix of textures and earthy flavors.

  • For the creamiest whipped ricotta: Use whole-milk ricotta and drain off any excess liquid before blending.

  • Make ahead: Prepare the Peruvian Verde whipped ricotta up to 24 hours in advance and refrigerate. Sauté the mushrooms earlier in the day and reheat before assembling.

  • For holiday entertaining: Arrange the polenta rounds on a platter and pipe the Verde ricotta just before serving to keep them crispy.

  • Make it gluten-free: Use certified gluten-free prepared polenta and verify that the other ingredients meet your dietary needs.

Why It Works

MOB Peruvian Verde transforms traditional whipped ricotta into a creamy, vibrant, herbaceous topping packed with fresh cilantro, mint, lime, and rich tahini.

The bright, tangy Verde ricotta balances the deep, earthy flavors of sautéed wild mushrooms, while golden polenta adds an irresistible crispy texture.

Every bite delivers layers of creamy, savory, crispy, and fresh flavors, making this the perfect holiday appetizer.

Crispy Polenta. Creamy Verde Ricotta. Savory Wild Mushrooms. One Incredible Holiday Bite!

Clean Ingredients. BIG Flavor. No Compromises.

MAKE IT MOB!