Polenta Squares with Wild Mushrooms and Fontina
Ingredients
- Coarse salt
- 1 ½ cups coarse-ground polenta
- 8 ounces mixed mushrooms, such as cremini, oyster, chanterelle, and hen-of-the-woods, trimmed and thinly sliced
- 1 shallot, thinly sliced
- 1 teaspoon packed fresh thyme leaves
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 ½ cups shredded Italian fontina
Instructions
Polenta Squares with Wild Mushrooms and Fontina serves 24 original recipe by Martha Stewart.
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