Soft Polenta With Wild Mushroom Sauté

• 2 tablespoons butter
• 1 1/2 cups thinly sliced leek
• 12 ounces wild mushrooms, sliced
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 3 tablespoons dry sherry
• 1 teaspoon finely chopped fresh sage
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 cups water
• 2 bay leaves
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 cup quick-cooking polenta
• 2 tablespoons shredded fresh pecorino Romano cheese
• 2 tablespoons shaved fresh pecorino Romano cheese

1. Melt butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Add mushrooms; cook 7 minutes or until moisture evaporates, stirring occasionally. Stir in parsley, sherry, sage, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute.
2. Combine 2 cups water, bay leaves, and broth in a medium saucepan; bring to a boil. Gradually add polenta to pan, stirring constantly with a whisk. Reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk. Remove from heat; discard bay leaves. Stir in remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and shredded cheese. Spoon 2/3 cup polenta onto each of 6 plates; top each serving with 1/2 cup mushroom mixture and 1 teaspoon shaved cheese.

butter, mushrooms, parsley, sherry, fresh sage, salt, freshly ground black pepper, water, bay leaves, chicken broth, polenta, romano cheese, romano cheese

Taken from www.myrecipes.com/recipe/soft-polenta-with-wild-mushroom-saut (may not work)