Polenta Bites with Mushrooms and Cheese

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.

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Polenta Bites with Mushrooms and Cheese

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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

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Instructions

1. Preheat grill pan on stovetop.
2. Brush both sides of polenta slices very lightly with oil and place on grill pan to toast (approximately 3 minutes on each side).
3. Preheat broiler in oven to medium heat.
4. Meanwhile, melt butter with remaining two tablespoons of oil in a large, deep skillet over medium-high heat.
5. Add mushrooms and cook, stirring often, until tender and browned, (about 12 minutes).
6. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, (about 5 minutes). Stir in parsley.
7. Divide mushroom mixture between each piece of grilled polenta. Top with cheese and place under broiler until cheese is melted, (about 5 minutes).
8. Warm the sundried tomato pesto sauce and smear on the platter with the back of a spoon.
9. Arrange polenta bites on top of the sauce and serve.

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