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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


  • 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 unsalted butter
  • 2 pounds assorted wild mushrooms, cut into thick slices
  • 2 shallots, thinly sliced
  • 1/4 cup Fustini's Black Truffle balsamic
  • 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)


Adapted from "Epicurious"


Step 1. 

Preheat the oven to 450°F. Brush both sides of polenta slices very lightly with olive oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through about 25 minutes.  Melt butter with the remaining 2 tbsp. oil in a large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned for about 12 minutes.

Step 2. 

Add shallots, balsamic, 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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