Polenta Bites with Wild Mushrooms and Fontina
Crispy rounds of polenta topped with sautéed wild mushrooms and melted Fontina cheese. These elegant appetizer bites feature a delicious combination of creamy polenta, earthy mushrooms, and rich cheese, finished with fresh parsley and a hint of sherry vinegar.
Ingredients
- •4 pounds prepared polenta
- •2 tablespoons extra-virgin olive oil
- •¼ cup unsalted butter
- •2 pounds assorted wild mushrooms
- •2 whole shallots
- •¼ cup Sherry vinegar
- •1¾ teaspoons kosher salt
- •½ teaspoon black pepper
- •½ teaspoon red pepper flakes
- •½ cup parsley
- •4 ounces Fontina cheese
- •1 cup coarsely grated cheese
Cooking Instructions
- 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.
25 min
- 2.
Meanwhile, melt butter with remaining 2 Tbsp. 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.
17 min
- 3.
Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
5 min
- 4.
Arrange polenta bites on a platter and serve.
5 min
- 5.
Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.
