Title: Polenta with wild mushrooms
 Categories: Side dishes, Grains, Etc, Vegetable d
      Yield: 6 Servings
 
  2 1/2 c  Water
      5 tb Olive oil
    1/4 c  Butter
    3/4 c  Cornmeal
      1 c  Parmesan cheese -- freshly
           Grated
      4 oz Shiitake mushrooms (stems
           Discarded) -- thinly sliced
      4 oz Oyster mushrooms -- thinly
           Sliced
      4 oz Button or crimini mushrooms
           Thinly sliced
      2    Cloves garlic -- minced
    1/4 c  White wine
    1/2 c  Beef broth
    1/2 c  Chicken broth (low salt)
 
  Combine water, 2 tablespoon oil and butter in heavy large saucepan.
  Bring to boil, stirring until butter melts. Add cornmeal in steady
  stream, stirring constantly. Mix in 1/2 cup Parmesean. Reduce heat to
  medium-low; cook until polenta is creamy, stirring often, about 8
  minutes. Season with salt and pepper. Pour polenta into 11 x 7- inch
  oval baking dish or 8-inch square glass baking dish. Set aside.
  
  Preheat oven to 400 degrees.  Heat 3 tablespoons oil in heavy large
  skillet over medium-high heat.  Add all mushrooms and garlic; saute
  until golden, about 5 minutes. Add wine; boil until reduced by half,
  about 1 minute. Add both broths; boil until liquid is reduced by
  half, about 5 minutes. Season with salt and pepper.
  
  Preheat broiler.  Pour mushroom mixture over polenta. Sprinkle with
  1/2 cup Parmesean. Bake until cheese melts and polenta is heated
  through, about 10 minutes. Serve warm.