Polenta With Tomato-Shiitake Sauce

• 2 teaspoons olive oil
• 1/3 cup sliced shallots
• 3 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon bottled minced roasted garlic
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon sugar
• 2 (14.5-ounce) cans diced tomatoes, drained
• 2 cups vegetable broth
• 1 cup water
• 3/4 cup instant dry polenta
• 1/2 cup grated Parmesan cheese

1. Heat oil in a large skillet over medium-high heat. Add shallots; saute 2 minutes. Add mushrooms; saute 3 minutes or until tender. Stir in basil and next 5 ingredients (basil through tomatoes); cook 3 minutes or until thoroughly heated. Keep warm.
2. Combine vegetable broth and water in a large saucepan, and bring to a boil. Stir in the polenta. Reduce heat, and simmer until thick (about 5 minutes), stirring frequently. Stir in the cheese. Serve the tomato mixture over polenta.

olive oil, shallots, shiitake mushroom, basil, oregano, garlic, red pepper, sugar, tomatoes, vegetable broth, water, polenta, parmesan cheese

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