Roasted Polenta with Fontina and Wild Mushrooms
- Olive oil
- Shredded fontina
- Sliced wild mushrooms
- Thinly sliced shallot
- Fresh thyme leaves
Preheat oven to 450 degrees. Cut cold polenta into squares, transfer to a baking sheet, and brush tops with oil; sprinkle with fontina. Toss mushrooms with shallot, thyme, oil, and salt. Top each square with mushroom mixture. Roast until polenta is crisp on bottom and mushrooms are wilted and golden brown.
SourceMartha Stewart Living, October 2013