Mushroom Marsala With Polenta

• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1 lb button mushrooms or 1 lb cremini mushroom, diced
• 8 ounces shiitake mushrooms, stemmed and diced
• 3 portabella mushrooms, stemmed and diced
• salt
• fresh ground pepper
• 35 ounces prepared polenta
• 1/2 cup grated parmesan cheese
• 1/2 cup marsala wine
• 1/2 cup low sodium vegetable broth
• 1/2 cup heavy whipping cream
• 1/2 bunch chives, cut into 1/2 inch lengths

1. Heat the oven to 450u0b0; place oven rack 4-6 inches from the heating element; lightly grease a small baking sheet with butter.
2. Melt 2 tablespoons butter in a large saute pan over medium heat.
3. Add in garlic and thyme; saute until fragrant, about 1 minute.
4. Add all the mushrooms and season with salt and pepper; saute, stirring often, until tender, 6-8 minutes.
5. Meanwhile, slice the polenta into eight 1/2-inch thick rounds (you will have 1/3 of the roll left, save it for another use).
6. Arrange the polenta rounds on the prepared baking sheet and place on the oven rack; bake 5 minutes, then sprinkle about 1/2 tablespoon parmesan cheese on top of each slice and return to the oven until brown and crisp, 2-3 minutes.
7. When the mushrooms are tender, increase heat to high and stir in the marsala.
8. When is mixture is almost dry, add the broth; bring to a simmer, then decrease heat to med-low and stir in the cream.
9. Heat through, taste, and adjust w/ salt and pepper.
10. To serve, transfer the polenta slices to shallow bowls; ladle the ragout over the polenta and top with the remaining Parmesan and the chives.

unsalted butter, garlic, thyme, button mushrooms, shiitake mushrooms, portabella mushrooms, salt, fresh ground pepper, polenta, parmesan cheese, marsala wine, vegetable broth, heavy whipping cream, chives

Taken from www.food.com/recipe/mushroom-marsala-with-polenta-325311 (may not work)