Name: Polenta Bites with Mushrooms and Cheese
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

When the weather outside is frightful, let this home-cooked recipe brought to you by Santoni’s Marketplace & Catering deliver you from the late winter doldrums.

Recipe and photo provided by Santoni’s Marketplace & Catering, a full-service, off-premises catering company located at 4854 Butler Road in Glyndon. For information, visit santonis.com.

Polenta Bites with Mushrooms and Cheese

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

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.