Polenta Bites With Wild Mushrooms And Fontina

• 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 (1/2 stick) unsalted butter
• 2 pounds assorted wild mushrooms (such as oyster, 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 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)

1. Preheat oven to 450u0b0F. 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.
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.
3. Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
4. Arrange polenta bites on a platter and serve.
5. Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.

polenta, extravirgin olive oil, butter, mushrooms, shallots, sherry vinegar, kosher salt, freshly ground black pepper, red pepper, parsley leaves, cheese

Taken from www.epicurious.com/recipes/food/views/polenta-bites-with-wild-mushrooms-and-fontina (may not work)