Polenta Bites with Wild Mushrooms and Fontina

Appetizers that will make you smile.

• Difficulty: Easy
• Category: Appetizers, Dinner, Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Summer Recipes, Vegetable Recipes, Vegetarian
• Cuisine: African, European, Italian/USA, South African
• Cooking Method: Oven

Ingredients

INGREDIENTS:

• 1.8 kg Polenta ((Prepared)(Sliced into .65cm Thick Squares))
• 2 tbsp Extra Virgin Olive Oil
• 1/4 cup Unsalted Butter
• 1.8 kg Wild Mushrooms OR Black Mushrooms
• 2 Sharllots ((Thinly Sliced))
• 1/4 cup Cherry Vinegar
• 1 3/4 tsp Kosher Salt
• tsp Ground Black Pepper
• 1/2 tsp Red Pepper Flakes ((Crushed))
• 1/2 cup Fresh Parsley Leaves ((Chopped))
• 113 g Fontina Cheese ((Grated))

Instructions

METHOD:

1. 1. Preheat oven to 230 degrees. 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 for about 25 minutes.
2. 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 for about 12 minutes. Add Shallots, Vinegar, Salt, Black Pepper and Red Pepper and cook stirring, until tender for about 5 minutes. Stir in parsley.
3. 3. Divide Mushroom mixture between baking sheets with Polenta. Top with Cheese. Continue to roast until Cheese is melted for about 5 minutes.
4. 4. Arrange Polenta bites on a platter and serve.