• prep: 45 min
• cook: 1 hr 15 min
• total: 2 hr

servings:

Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible. A pinch of crushed red pepper flakes and a splash of Sherry vinegar punch up the flavor of the mushrooms.

• 4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds)
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1/4 cup (1/2 stick) unsalted butter
• 2 pounds assorted wild mushrooms (such as oyster, crimini, and/or stemmed shiitake), cut into thick slices
• 2 shallots, thinly sliced
• 1/4 cup Sherry vinegar
• 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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