Mushroom Marsala With Polenta

1. 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. 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. 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. 4

   Transfer the polenta slices to shallow soup bowls. Ladle the ragout over the polenta; top with more Parmesan and the chives.

5. 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.

* Per serving · 4 servings · Values may vary.