- Preheat oven to 450 degrees. Place polenta slices on a baking sheet and lightly brush both sides of slices with 2 tablespoons of olive oil. Bake for 10 minutes, flip slices and bake for another 5 minutes. Remove from oven and lower temperature to 350.
- In the meantime, add butter and remaining tablespoon of olive oil to a large skillet and heat over medium heat. Stir in mushrooms and shallots and saute for 5 minutes. Stir in vinegar and saute for an additional 5 – 7 minutes or until liquid is nearly gone. Season to taste with salt and pepper.
- Cut each slice of Kerrygold® Mild Cheddar cheese into four equal pieces. Top each polenta round with a quarter slice of cheese. Evenly divide mushroom mixture on top of polenta rounds. Bake polenta bites until Kerrygold cheese is melted.
- Top with fresh herbs, if desired.