Fiery Polenta Stuffed Mushroom Roulette

Some friends and I got together this past weekend to have a spicy feast and it was lots of fun! I was inspired to create the feast when the heartburn medicine Pepcid came to me and wanted to work with me on a sponsored blog post. THAT blog post is coming on Thursday, but this is the appetizer that we had that day. I got the idea for roulette style spicy apps from a super spicy dinner called Hell Night that is hosted a few times a year at a restaurant in Cambridge called East Coast Grill. What they do is give you one item per person at your table (I had it as meatballs) and most are mild, one is medium, and one is insanely hot. I instead made 75% of these stuffed mushrooms pretty hot, and 25% of them CRAZY HOT, and we all just started chowing down.
Clean and prepare the mushrooms. Lots of bright habaneros. Everything chopped and ready. These were also for the tacos I will be posting on thursday. The hot and superhot are split into 2 pans. You cook the polenta separately and then split it between the pans. A nice cup of cheese in the polenta. A piping bag would have made this much easier, but we did it with spoons. Yummy mushrooms. So hot! Also fun to play the game and watch when people get one of the super hot ones. These guys are feeling the heat!
 

Fiery Polenta Stuffed Mushroom Roulette

For:  50 Bites
  • 50 Cremini Mushroom Caps
  • 3 Cups Milk
  • 1 Cup Cornmeal
  • 1 Onion
  • 1 Cup Shredded Jack Cheese
  • Kinda Hot ones
  • 5 Jalapenos
  • 1 Teaspoon Korean Chile Flakes
  • Super Hot Ones
  • 1 Tablespoon Korean Chile Flakes
  • 7 Habaneros
  • 1 Teaspoon Ghost Pepper Salt
  • 2 Jalapenos

Instructions

  1. Put all the ingredients for the super hot into a pan on low with some oil, and do the same for the kinda hot. In a larger pot, lightly brown the onions. Add the milk and bring to a simmer. Whisk in the cornmeal. Cook until the cornmeal is tender and thick, about 10 minutes. Stir in the cheese. Split between the hot and super hot pans and stir well. Stuff into the mushroom caps and bake at 400 for 15 minutes.