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1
Make the polenta as directed, and while it is baking, cook the mushrooms and tomatoes.
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2
Prepare the fava beans.
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3
Shell them while you bring a medium pot of water to a boil.
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4
Drop the beans into the water, and boil small favas for one minute, large favas for two, then transfer at once to a bowl of ice-cold water.
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5
Drain.
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6
Remove the skins, using your thumbnail to open up the skin at the spot where the bean is attached to the pod, then gently squeezing out the bean.
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7
Heat the olive oil in a large, heavy skillet over medium heat, add the garlic and stir until fragrant, about 30 seconds.
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8
Stir in the mushrooms, thyme and 1/2 teaspoon salt.
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9
Cook, stirring often, until the mushrooms are moist and beginning to soften, about five minutes.
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10
Add the wine, turn up the heat and cook, stirring, until the liquid in the pan has reduced and glazed the mushrooms.
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11
Stir in the tomatoes, add salt and pepper to taste, and bring to a simmer.
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12
Cook uncovered, stirring often, until the tomatoes have cooked down (there should still be some liquid in the pan) and the mixture is fragrant, about 10 minutes.
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13
Add the skinned fava beans and continue to simmer for five to 10 minutes.
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14
Taste, adjust seasonings, and remove from the heat.
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15
When the polenta is ready, remove from the heat, spoon onto plates and make a depression in the middle.
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16
Top with the mushrooms, favas and tomatoes, and sprinkle with basil and Parmesan.
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17
Serve at once.
