Name: Polenta Bites With Wild Mushrooms and Fontina
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Yield: Makes 30
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)

A plate of crispy polenta bites with wild mushroom ragout surrounded by ornaments jammy eggs and crostini—classic New...

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog

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.