Use What You Got Appetizer Recipe

Hey party people!
Hope your week has been awesome!
Sorry if you experienced any hiccups with the site Wednesday. There were some server issues. I really appreciate your patience and sorry again. 
We’ve all had those times: your husband calls from work to say the boss is coming over for dinner THAT NIGHT or your small group or book club suddenly moves to your house a FEW HOURS before it starts or you’re having guests for dinner and your day ends up to be the day from #youknowwhere and you’re frantically running around to get everything fixed.
ENTER our new feature here on this ole’ blog: USE WHAT YOU GOT! I couldn’t come up with anything catchier than that so if you have any suggestions, I’m all ears.
Or maybe we’ll just create our own YOLO….UWYG!  Let’s do that! We can pronounce it “U-why-G.” Spread the word. ;p
When you have to entertain on the fly, one of the best things you can do is UWYG (Use What You Got). Most of the time, there are things in your pantry that you can throw together to make a show-stopping meal, appetizer or dessert. For the UWGY features, I’m going to raid my own pantry and use things I already have to create something delicious and pretty to look at.

Here’s what I came up with for a “Use What You Got Appetizer” when I found these three items in my kitchen…

…half a container of goat cheese, polenta and a leftover container of mushrooms.

I also use balsamic vinegar in this recipe (which I had in my cabinet).

The combination ended up to be amazing…and it took 15 MINUTES!

First, cut the polenta into thin slices. A little thinner than one of those air hockey pucks.

Spray the cooking spray (I use the olive oil) lightly over the slices. Bake at 350 for 15 minutes.

While the polenta is baking, cut up the mushrooms into chunks and saute them in butter.

(Sorry for the bad picture) 

Once the mushrooms begin to soften, add 1 tablespoon of balsamic vinegar to the mushrooms. If you’re not doing a whole package of mushrooms, I’d start with 1 teaspoon and add from there. You want them to look glazed but not really liquidy. Cook the mushrooms for another couple of minutes with the balsamic vinegar. Season with a little salt and pepper, if you’d prefer. Remember what they always say on Chopped…always taste your food. Taste it before seasoning.

By the time you finish your mushroom topping, the polenta should be finished. Plate the polenta and top with a spoonful of your balsamic mushrooms. Garnish with a little goat cheese (not too much) and parsley, if you have it. 🙂

Now, you’ve got a 15 minute appetizer that will WOW your guests and it’s UWYG!

Quality control assurance: My friend Jessica came over, tried one and gave it a party pump for deliciousness.

So before you stress out, think UWYG! I really think we could start a trend here, friends! :p

Stop back on Monday if you’ve ever wondered how much food to prepare for a party! I’ll have the low down for you, in a printable sheet, too.

Until then…Party On!

p.s. This is YOUR official invite to the party… on the PartiesforPennies facebook page!  Click here.