Roast the polenta. Preheat the oven to 475 °F and spray a baking sheet with cooking spray. Slice the tube of polenta into 16 even slices and place evenly on the prepared pan. Brush with olive oil and place in the oven. Bake for 10 minutes, flip the slices over and bake for 10 minutes more, or until they are firm and crisp along the edges.

Roast the mushrooms. Tear, slice or quarter the mushrooms into bite sized pieces (I do all three so there is a variety of textures) and scatter evenly over a baking sheet that’s been sprayed with cooking spray. Sprinkle the slivered garlic and herbs evenly over everything and drizzle evenly with the olive oil and wine. Toss everything well. I find that using my hands works well for this. Place in the oven with the polenta and bake for 10-15 minutes, stirring once halfway through. When done the mushrooms will have given off their juices, but still be tender with slightly crisp edges. Take care not to overcrowd the pan.

Assemble the appetizers. Take a polenta round and spread with a tablespoon or so of Marinated Fromage Blanc. Top with a small mound of the roasted mushrooms, minced chives and microgreens. Arrange on a platter and serve immediately. They are good both warm and room temp, though I do lean towards serving them warm. If needed, you can keep them warm on a tray in a 200 °F oven until ready to serve. If you go that route, garnish immediately before serving so the microgreens don’t wilt. Serve with wine, natch.