Polenta w/ Sauteed Mushrooms

Ingredients:

• vegetable oil cooking spray
• coarse salt
• 1/2 cup instant polenta
• 1/4 cup parmesan cheese, finely grated, plus additional
• 2 tablespoons unsalted butter
• freshly ground pepper
• 4 to 5 tablespoons extra-virgin olive oil
• 1 pound shiitake mushrooms, stemmed, caps cut into 1/2-inch thick pieces
• 1 pound button or cremini mushrooms, trimmed and quartered
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 tablespoon fresh thyme, chopped
• 1/2 cup madeira wine

Instructions:

Coat a miniature loaf pan (6x3x2-inches) with cooking spray. Bring 2 cups of water to a boil in a medium saucepan over medium-high heat, then add salt. Whisking constantly, add polenta in a slow, steady stream. Reduce the heat to medium and cook, whisking for 3 minutes. Stir in the cheese and butter, and season with salt and pepper. Pour into the prepared pan. Refrigerate until cool, about 2 hours. Heat 2 tablespoons oil in a large skillet over high heat until hot but not smoking. Add the mushrooms and cook, stirring occasionally until golden brown, about 10 minutes. Stir in the herbs. Add the wine and cook, stirring to scrape up the brown bits from the bottom of the skillet, until most of the liquid is evaporated, about 2 minutes. Season with salt and pepper. Meanwhile, run a knife or spatula round the edges of the loaf. Turn out the polenta onto a cutting board and cut into 1/2-inch thick slices. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add sliced polenta and cook, turning once, until golden brown, about 8 minutes. Serve with mushrooms and cheese shavings.