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