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Polenta Bites with Mushroom and Fontina

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Polenta Bites with Mushroom and Fontina

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Polenta Bites with Mushroom and Fontina


Submitted by Mallory Milligan

Ingredients

  • 4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds)
  • 2 tablespoons Fustini's Sage and Wild Mushroom olive oil, plus more for brushing
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 pounds assorted wild mushrooms, cut into thick slices
  • 2 shallots, thinly sliced
  • 1/4 cup Fustini's Shiitake Agrodolce or Fustini's Vinoso vinegar
  • 1 3/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup chopped parsley leaves
  • 4 ounces Fontina cheese, coarsely grated (about 1 cup)

Hint

Adapted from "Epicurious"


Directions

Step 1. 

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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