• 17 Ratings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

17 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 2