Mushroom Polenta Canapés

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4 1/2 cups water

1 1/2 cups quick-cooking polenta

1 teaspoon salt

Cooking spray

1 tablespoon butter, melted

1/2 cup (2 ounces) shredded Gruyère cheese

1 cup boiling water

1/2 ounce dried porcini mushrooms

1 tablespoon butter

1/3 cup thinly sliced shallots

1/8 teaspoon crushed red pepper

1 cup sliced shiitake mushroom caps (about 3 1/2 ounces)

1 cup sliced cremini mushrooms (about 3 1/2 ounces)

1 teaspoon dry vermouth or dry white wine

1/2 teaspoon minced fresh thyme

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup (1 ounce) shaved Gruyère cheese

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