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Adapted from "Epicurious"
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.
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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