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Adapted from "Epicurious"
Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through about 25 minutes. Melt butter with remaining 2 tbsp. oil in a large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley. Divide the mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
Arrange polenta bites on a platter and serve.
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