ROASTED POLENTA WITH FONTINA AND WILD MUSHROOMS

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Roasted Polenta with Fontina and Wild Mushrooms image

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 7

Polenta
Olive oil
Shredded fontina
Sliced wild mushrooms
Thinly sliced shallot
Fresh thyme leaves
Salt

Steps:

  • 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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