Mushroom Marsala With Polenta

• 1 pound white or cremini mushrooms
• 1/2 pound shiitake mushrooms
• 3 portobello mushrooms
• 2 tablespoons butter
• 3 teaspoons prepared minced garlic
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 (35-ounce) roll prepared polenta
• About 1/2 cup pregrated Parmesan cheese
• 1/2 cup Marsala
• 1/2 cup vegetable stock or chicken broth
• 1 cup cream
• 1/2 bunch chives, cut into 1/2-inch lengths

1. Preheat the oven to 450 degrees. Position oven rack at top of oven. Clean and trim the mushrooms. Cut into medium dice. Melt the butter in a large skillet over medium heat. Add the garlic and thyme and saute until fragrant, about 1 minute. Add the mushrooms, season with salt and pepper and saute until tender, about 6 to 8 minutes, stirring often.
2. Slice the polenta into eight 1/2- inch-thick rounds (you will have one third of the roll leftover). Arrange on a small buttered baking sheet and place on the top rack of the oven. Bake for 5 minutes, then sprinkle about 1/2 tablespoon of the Parmesan on top of each slice. Return to the oven until brown and crisp, about 2 minutes longer.
3. Increase the heat to high under the mushrooms and stir in the Marsala. When the mixture is almost dry, add the stock. Bring to a simmer, then reduce heat and stir in the cream. Heat through, and then adjust sauce for seasoning.
4. Transfer the polenta slices to shallow soup bowls. Ladle the ragout over the polenta; top with more Parmesan and the chives.
5. PER SERVING: 475 calories, 12 g protein, 31 g carbohydrate, 32 g fat (19 g saturated), 105 mg cholesterol, 271 mg sodium, 7 g fiber.

white, shiitake mushrooms, portobello mushrooms, butter, garlic, thyme, salt, roll prepared polenta, parmesan cheese, marsala, vegetable stock, cream, chives

Taken from www.epicurious.com/recipes/member/views/mushroom-marsala-with-polenta-1212231 (may not work)