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Polenta Squares with Wild Mushrooms and Fontina

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Recipe photo courtesy of David Malosh

A mix of mushrooms gives the best range of textures and earthy flavors, and the assortment also looks more interesting than just one variety of mushroom would. Once the polenta is cold and set, it can be covered with plastic wrap and refrigerated for up to three days. This recipe is adapted from Martha Stewart's Appetizers.

Source: Martha Stewart Living, December/January 2015
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