Mushroom Polenta Canapés

• Polenta:
• 4 1/2 cups water
• 1 1/2 cups quick-cooking polenta
• 1 teaspoon salt
• Cooking spray
• 1 tablespoon butter, melted
• 1/2 cup (2 ounces) shredded Gruyere cheese
• Topping:
• 1 cup boiling water
• 1/2 ounce dried porcini mushrooms
• 1 tablespoon butter
• 1/3 cup thinly sliced shallots
• 1/8 teaspoon crushed red pepper
• 1 cup sliced shiitake mushroom caps (about 3 1/2 ounces)
• 1 cup sliced cremini mushrooms (about 3 1/2 ounces)
• 1 teaspoon dry vermouth or dry white wine
• 1/2 teaspoon minced fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) shaved Gruyere cheese

1. To prepare polenta, bring 4 1/2 cups water to a boil in a medium saucepan. Gradually add polenta and 1 teaspoon salt, stirring constantly with a whisk. Reduce heat to low; cook 3 minutes or until thick, stirring frequently. Spoon polenta into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 1 hour or until firm.
2. Preheat broiler.
3. Invert polenta onto a baking sheet coated with cooking spray. Cut polenta into 36 rectangles (leave polenta on baking sheet). Broil 5 minutes. Turn polenta over. Brush polenta with 1 tablespoon butter. Broil 5 minutes. Sprinkle 1/2 cup shredded cheese evenly over rectangles; broil 5 minutes or until cheese melts.
4. To prepare topping, combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes. Drain; chop mushrooms.
5. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallots to pan; cook 4 minutes or until tender, stirring frequently. Stir in red pepper; cook 30 seconds. Add porcini, shiitake, and cremini mushrooms; cook over medium-high heat 10 minutes or until liquid evaporates, stirring occasionally. Stir in vermouth, thyme, 1/4 teaspoon salt, and black pepper; cook 2 minutes, stirring frequently.
6. Spoon 1 teaspoon mushroom mixture on top of each polenta rectangle; top rectangles evenly with shaved cheese.

polenta, water, quickcooking polenta, salt, cooking spray, butter, gruyere cheese, topping, boiling water, porcini mushrooms, butter, shallots, red pepper, shiitake mushroom, cremini mushrooms, white wine, thyme, salt, freshly ground black pepper, gruyere cheese

Taken from www.myrecipes.com/recipe/mushroom-polenta-canaps (may not work)