Mushroom Polenta Canapés

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 1 tablespoon butter melted
• 3.5 ounces cremini mushrooms sliced
• 0.1 teaspoon pepper red crushed
• 0.5 ounce porcini mushrooms dried
• 0.5 teaspoon thyme leaves fresh minced
• 1 ounce gruyère cheese shaved
• 2 ounces gruyère cheese shredded
• 1.5 cups quick-cooking polenta 
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 0.3 cup shallots thinly sliced
• 3.5 ounces shiitake mushroom caps sliced
• 1 teaspoon vermouth dry white dry
• 1 cup water boiling
• 4.5 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• whisk
• plastic wrap
• baking pan
• broiler

Directions

1. To prepare polenta, bring 4 1/2 cups water to a boil in a medium saucepan. Gradually add polenta and 1 teaspoon salt, stirring constantly with a whisk. Reduce heat to low; cook 3 minutes or until thick, stirring frequently. Spoon polenta into a 13 x 9inch baking pan coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 1 hour or until firm.
2. Preheat broiler.
3. Invert polenta onto a baking sheet coated with cooking spray.
4. Cut polenta into 36 rectangles (leave polenta on baking sheet). Broil 5 minutes. Turn polenta over.
5. Brush polenta with 1 tablespoon butter. Broil 5 minutes.
6. Sprinkle 1/2 cup shredded cheese evenly over rectangles; broil 5 minutes or until cheese melts.
7. To prepare topping, combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes.
8. Drain; chop mushrooms.
9. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
10. Add shallots to pan; cook 4 minutes or until tender, stirring frequently. Stir in red pepper; cook 30 seconds.
11. Add porcini, shiitake, and cremini mushrooms; cook over medium-high heat 10 minutes or until liquid evaporates, stirring occasionally. Stir in vermouth, thyme, 1/4 teaspoon salt, and black pepper; cook 2 minutes, stirring frequently.
12. Spoon 1 teaspoon mushroom mixture on top of each polenta rectangle; top rectangles evenly with shaved cheese.