Polenta Bites with Wild Mushrooms and Fontina

Ingredients for Polenta Bites with Wild Mushrooms and Fontina

• 1.8kg prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds)

• 2 tablespoons extra-virgin olive oil, plus more for brushing

• 60g (1/2 stick) unsalted butter

• 900g assorted wild mushrooms (such as oyster, crimini, and/or stemmed shiitake), cut into thick slices

• 2 shallots, thinly sliced

• 60ml Sherry vinegar

• 1 3/4 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• 1/2 teaspoons crushed red pepper flakes

• 1/2 cup chopped parsley leaves

• 110g Fontina cheese, coarsely grated (about 240ml )

Preheat oven to 232°C. 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.

Meanwhile, melt butter with remaining 2 tablespoons oil in 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 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.

Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.