Polenta With Wild Mushrooms

Ingredients:
- 1 cup quick-cooking polenta
- 4 cups low-sodium chicken stock or broth
- 1 cup grated Parmigiano Reggiano
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 pound assorted cultivated wild mushrooms (portobello, cremini, shiitake, chanterelle, etc.), washed, trimmed and sliced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried

Directions:
- Stir the polenta thoroughly into one cup of stock.
- Bring the rest of the stock to a boil, reduce heat to simmer and slowly add the polenta, stirring.
- Cook until mixture thickens, a couple of minutes.
- Stir in the cheese.
- Season with salt and pepper.
- Keep warm.
- Heat the oil in a nonstick pan until it is very hot.
- Reduce the heat to medium high, and saute the mushrooms with the thyme until the mushrooms release their juices and the juices begin to evaporate.
- Season with salt and pepper.
- Spoon the mushrooms over the top of the polenta, and serve.