Polenta Bites with Mushroom and Fontina – Fustini's Oils & Vinegars

Name: Polenta Bites with Mushroom and Fontina – Fustini's Oils & Vinegars
Ingredients: 4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds); 2 tablespoons Fustini's Sage and Wild Mushroom olive oil, plus more for brushing; 1/4 cup unsalted butter; 2 pounds assorted wild mushrooms, cut into thick slices; 2 shallots, thinly sliced; 1/4 cup Fustini's Black Truffle balsamic; 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)

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Polenta Bites with Mushroom and Fontina Submitted by Mallory Milligan Appetizers Ingredients Ingredients - 4 pounds prepared polenta, sliced into

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Ingredients

4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds)
2 tablespoons Fustini's Sage and Wild Mushroom olive oil, plus more for brushing
1/4 cup unsalted butter
2 pounds assorted wild mushrooms, cut into thick slices
2 shallots, thinly sliced
1/4 cup Fustini's Black Truffle balsamic
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)