Broiled Herbed Polenta with Wild Mushrooms

• 3 tablespoons olive oil
• 1 lb fresh mushrooms, sliced (such as crimin, portebello, oyster or shelled shitake)
• 4 cloves garlic, minced
• 23 canned vegetable broth
• 14 cup marsala or 14 cup white wine
• 2 green onions, chopped
• 2 (1/2 lb) packagesseasoned prepared polenta, cut into 12 1/2 inch thick slices

1. Heat 2 tablespoons of oil in heavy large skillet over medium heat.
2. Add mushrooms and garlic and saute until mushrooms soften, about 6 minutes.
3. Add broth, wine and green onions and simmer until liquid is reduced by half, scraping up brown bits, about 5 minutes.
4. Season with salt and pepper.
5. Preheat broiler.
6. Arrange polenta slices on large baking sheet.
7. Brush polenta with remaining 1 tablespoon oil.
8. Broil polenta until golden and crisp, about 3 minutes per side.
9. Transfer polenta to plates.
10. Spoon mushroom sauce over and server.

olive oil, fresh mushrooms, garlic, vegetable broth, marsala, green onions, polenta

Taken from www.food.com/recipe/broiled-herbed-polenta-with-wild-mushrooms-24932 (may not work)