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Polenta Bites with Wild Mushrooms and Fontina

['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)']

Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes.
Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
Arrange polenta bites on a platter and serve.
Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.

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