• 1 ½ tsp olive oil
• 1/3 cup canned vegetable broth
• ½ lb fresh wild* & button mushrooms
• 2 tbsp dry Marcela
• 2 tsp minced garlic
• 1 green onion, chopped
• 6 ½ inch thick slices seasoned Food Merchants prepared polenta

*(Such as crimini, Portobello, oyster or steamed shitake)

Preheat broiler. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and garlic and sauté until mushrooms soften, about 6 minutes. Add broth, Marcela and green onion and simmer about 5 minutes until liquid is reduced by half and you are scrapping up browned bits. Season to taste with salt and pepper. Meanwhile, arrange polenta on small baking sheet. Brush polenta on both sides with
remaining ½ tablespoon oil. Broil polenta until golden and crisp, about 3 minutes per side. Transfer polenta to plates. Spoon mushroom and sauce over and serve.

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