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Mushroom Polenta Bites

Polenta Bites with Mushrooms and Cheese

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Course Appetizer

Ingredients
  

  • 4 pounds prepared polenta sliced into 1/2 inch thick rounds (about 30 rounds)
  • 2 tablespoons extra-virgin olive oil plus more for brushing
  • 1/4 cup unsalted butter (1/2 stick)
  • 2 pounds assorted mushrooms (such as portobello, crimini, and/or stemmed shiitake) cut into thick slices
  • 2 shallots thinly sliced
  • 1/4 cup sherry vinegar
  • 1 3/4 teaspoons kosher salt
  • 1/2 cup chopped parsley leaves
  • 4 ounces fontina cheese coarsely grated (about 1 cup)
  • 8 ounces sundried tomato pesto sauce

Instructions
 

  • Preheat grill pan on stovetop.
  • Brush both sides of polenta slices very lightly with oil and place on grill pan to toast (approximately 3 minutes on each side).
  • Preheat broiler in oven to medium heat.
  • Meanwhile, melt butter with remaining two tablespoons of 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 mushroom mixture between each piece of grilled polenta. Top with cheese and place under broiler until cheese is melted, (about 5 minutes).
  • Warm the sundried tomato pesto sauce and smear on the platter with the back of a spoon.
  • Arrange polenta bites on top of the sauce and serve.