Polenta With Wild Mushroom Sauce

• 1 1/3 cups yellow cornmeal
• 1/2 teaspoon salt
• 4 cups water
• Vegetable cooking spray
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 thyme sprigs
• 1 rosemary sprig
• 6 1/2 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
• 1 cup canned crushed tomatoes
• 1/3 cup dry white wine
• 3 tablespoons balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons chopped fresh parsley
• 3 tablespoons (3/4 ounce) fresh grated Parmesan cheese
• Thyme sprigs (optional)

1. Place the cornmeal and 1/2 teaspoon salt in a large saucepan. Gradually add water, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 15 minutes, stirring frequently. Spoon the polenta into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray, spreading evenly. Press heavy-duty plastic wrap onto surface of polenta, and chill 2 hours or until firm.
2. Heat oil in a large nonstick skillet over medium heat. Add garlic, thyme sprigs, and rosemary sprig; cook 3 minutes or just until garlic begins to brown. Stir in mushrooms and next 5 ingredients (mushrooms through pepper); bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Discard the thyme and rosemary sprigs. Add parsley; cook, uncovered, 5 minutes. Remove from heat; set aside, and keep warm.
3. Invert polenta onto a cutting board; cut crosswise into 12 slices. Place slices on a baking sheet coated with cooking spray. Broil 5 minutes on each side or until golden brown.
4. Arrange 2 polenta slices on each of 6 individual serving plates. Top each with about 1/3 cup of mushroom sauce and 1 1/2 teaspoons of Parmesan cheese. Garnish with thyme sprigs, if desired.

yellow cornmeal, salt, water, vegetable cooking spray, olive oil, garlic, thyme, rosemary, shiitake mushroom, tomatoes, white wine, balsamic vinegar, salt, pepper, parsley, parmesan cheese, thyme

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