This is a quick and easy way to use up leftover polenta. It is a deliciously different appetizer that is filling and pretty to look at. You can vary the flavour by using fried onions instead of the mushrooms if you prefer, or make it really Venetian by adding some warm, braised radicchio leaves. Asiago is a local cheese of the Veneto and is prized on the cheese board as well as in cooking.
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