Soft Polenta with Wild Mushroom Sauté

Ingredients

• 2  bay leaves 
• 0.3 teaspoon pepper black divided freshly ground
• 2 tablespoons butter 
• 3 tablespoons cooking sherry dry
• 14 ounce less-sodium chicken broth fat-free canned
• 2 tablespoons flat-leaf parsley fresh finely chopped
• 1 teaspoon sage fresh finely chopped
• 1.5 cups leek thinly sliced
• 12 ounces mushrooms wild sliced
• 2 tablespoons pecorino romano cheese fresh shaved
• 2 tablespoons pecorino romano cheese fresh shredded
• 1 cup quick-cooking polenta 
• 0.3 teaspoon salt divided
• 2 cups water 

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Melt butter in a large nonstick skillet over medium heat.
2. Add leek to pan; cook 2 minutes or until tender, stirring occasionally.
3. Add mushrooms; cook 7 minutes or until moisture evaporates, stirring occasionally. Stir in parsley, sherry, sage, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute.
4. Combine 2 cups water, bay leaves, and broth in a medium saucepan; bring to a boil. Gradually add polenta to pan, stirring constantly with a whisk. Reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk.
5. Remove from heat; discard bay leaves. Stir in remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and shredded cheese. Spoon 2/3 cup polenta onto each of 6 plates; top each serving with 1/2 cup mushroom mixture and 1 teaspoon shaved cheese.