Mushroom Polenta Appetizers

• 2 tubes (1 pound each) polenta, cut into 1/2-inch slices
• 3 tablespoons olive oil
• 1/2 pound sliced baby portobello mushrooms
• 1/2 pound sliced fresh shiitake mushrooms
• 1 tablespoon chopped shallot
• 1 tablespoon butter
• 1 garlic clove, minced
• 1/4 cup white wine
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon minced fresh thyme
• 1/2 cup heavy whipping cream
• 1/4 cup grated Parmesan cheese

1. Place polenta on greased
2. ; brush with oil. Bake at 425u0b0 for 15-20 minutes or until edges are golden brown.
3. Meanwhile, in a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Add the wine, parsley and thyme; cook and stir until liquid is evaporated. Add cream; cook and stir until thickened. Stir in cheese.
4. Top each slice of polenta with a rounded tablespoon of mushroom mixture.

polenta, olive oil, baby portobello mushrooms, shiitake mushrooms, shallot, butter, garlic, white wine, parsley, thyme, heavy whipping cream, parmesan cheese

Taken from www.tasteofhome.com/recipes/mushroom-polenta-appetizers/ (may not work)