Golden Polenta with Exotic Mushroom Ragout

31/2 cups low-salt chicken or vegetable broth
1 cup (6 ounces) cornmeal, preferably stone-ground
2 tsp. olive oil
1/2 cup sliced shallots or chopped yellow onion
11/2 cups thickly sliced carrots
2 packages (4 ounces each) mixed sliced exotic mushrooms (a combination of crimini, oyster and shiitake)
11/2 cups (4 ounces) sliced button or crimini mushrooms
2 tbs. dry sherry
1 tbs. chopped fresh thyme or 1 tsp. dried
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup (2 ounces) crumbled herbed feta or herbed goat cheese

To prepare polenta, combine 3 cups broth and cornmeal in a large saucepan. Mix well with a wire whisk. Bring to a simmer over medium heat, whisking occasionally. Simmer uncovered over low heat 15 to 18 minutes, or until very thick, whisking frequently. Remove from heat; cover and keep warm.

Place a large, deep skillet over medium heat until hot. Add oil, then shallots and carrots; sauté five minutes. Add mushrooms; sauté five minutes. Add remaining 1/2 cup broth, sherry, thyme, salt and pepper. Simmer uncovered five minutes, or until carrots are tender, stirring occasionally.

Spread polenta over four warmed serving plates. Top with mushroom ragout and cheese. Garnish with additional chopped fresh thyme and freshly ground black pepper, if desired.

*From "Experience Life" magazine

Number of Servings: 4

Recipe submitted by SparkPeople user BREES2.