A plate of crispy polenta bites with wild mushroom ragout surrounded by ornaments jammy eggs and crostini—classic New...

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog

Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible. A pinch of crushed red pepper flakes and a splash of Sherry vinegar punch up the flavor of the mushrooms.

Recipe information

Total Time
1 hour 15 minutes
Yield
Makes 30

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 (1/2 stick) unsalted butter

2 pounds assorted wild mushrooms (such as oyster, 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 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

1/2 cup chopped parsley leaves

4 ounces Fontina cheese, coarsely grated (about 1 cup)

Preparation

Step 1
Preheat oven to 450°F. 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, about 25 minutes.
Step 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, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
Step 3
Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
Step 4
Arrange polenta bites on a platter and serve.
Do Ahead
Step 5
Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.