Polenta Triangles with Goat Cheese and Wild Mushrooms

Ingredients

• 0.3 teaspoon pepper black
• 2 teaspoons cornstarch 
• 0.5 cup cooking wine dry white
• 3 cups less-sodium chicken broth fat-free divided
• 1 tablespoon parsley fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 2 ounces goat cheese crumbled
• 8 ounce gourmet blend mushrooms sliced (baby bella, shiitake, and oyster mushrooms)
• 2.5 teaspoons olive oil divided
• 1 cup parmesan cheese grated
• 1 cup polenta dry instant
• 0.1 teaspoon salt 
• 0.3 cup shallots chopped (2 large)
• 1 cup water 

Equipment

• frying pan
• sauce pan
• whisk
• plastic wrap
• baking pan

Directions

1. Combine 1 1/2 cups broth and 1 cup water in a medium saucepan; bring to a boil over high heat. Gradually add polenta, stirring with a whisk. Reduce heat to low; cook 5 minutes or until very thick, stirring constantly. Stir in Parmesan cheese. Spoon polenta into an 8-inch square baking dish coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.
2. Cut polenta into 4 squares.
3. Cut each square in half diagonally to form triangles.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
5. Add half of polenta triangles; cook 4 minutes on each side or until golden.
6. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining polenta.
7. Heat remaining 1/2 teaspoon oil in pan over medium-high heat.
8. Add mushrooms and next 3 ingredients; saut 3 minutes or until golden brown.
9. Combine remaining 1 1/2 cups broth, wine, and cornstarch; stir until well blended.
10. Add broth mixture, thyme, and parsley to mushroom mixture; bring to a boil, and cook 7 minutes or until slightly thick, stirring constantly. Spoon sauce over polenta; sprinkle with goat cheese.
11. Garnish with thyme sprigs, if desired.