- prep: 45 min
- cook: 1 hr 15 min
- total: 2 hr
Summary
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.
Ingredients
- 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)
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 276 % Daily Value *
- Total Fat: 5 g 7.16%
- Saturated Fat: 1 g 5.74%
- Trans Fat: 0 g %
- Cholesterol: 4 mg 1.36%
- Sodium: 482 mg 20.09%
- Calcium: 106 mg 10.62%
- Potassium: 471 mg 13.46%
- Magnesium: 0 mg 0%
- Iron: 2 mg 13.26%
- Zinc: 0 mg 0%
- Total Carbohydrate: 53 g %
- Dietary Fiber: 7 g 29.19%
- Sugar: 3 g
- Protein: 9 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 2.91%
- Vitamin C 4.03%
- Vitamin D 11.64%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables5
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq