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1
To make the polenta, place it and 3 1/2 cups water in a heavy 2 1/2- or 3-quart saucepan with a lid, and stir to combine.
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2
Set over medium-high heat and bring to a simmer, stirring constantly until the fine polenta particles remain suspended and evenly distributed in the water without continuous stirring.
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3
This should take 5 to 8 minutes.
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4
Reduce heat to low, cover partly and cook, stirring often, until polenta is soft and holds its shape on a spoon, about 35 minutes.
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5
Whisk in salt after 20 minutes.
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6
When polenta is done, whisk in pepper, butter and Parmesan.
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7
While polenta is cooking, pan-cook mushrooms.
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8
Heat 1 tablespoon olive oil over high heat in a wide, heavy skillet or a wok.
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9
Add mushrooms and cook, tossing and stirring often, until they sear and begin to sweat, about 3 minutes.
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10
Reduce heat under mushrooms to medium.
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11
Add another tablespoon oil and the shallots and cook, stirring, until just tender, 3 minutes.
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12
Add garlic, thyme, and rosemary or sage.
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13
Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, about 5 more minutes.
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14
Add wine and cook, stirring, until it is no longer visible in the pan.
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15
Add parsley, taste and adjust seasoning.
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16
Remove from heat.
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17
As soon as polenta is soft, spoon into wide bowls or onto plates.
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18
Make a depression in the middle with the back of a spoon and add a spoonful of hot tomato sauce.
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19
Top with a spoonful of mushrooms, sprinkle with Parmesan if desired, and serve.
