Creamy Polenta With Portobello Mushroom Sauce

1 Tbs olive oil

1 8oz fresh portobello mushroom, stem removed, quartered, and sliced (2 1/2 cups)

1/2 cup finely chopped onion

3 cloves garlic, minced

2 Tbs dry red wine

2 tsp snipped fresh oregano or 1/2 tsp dried oregano, crushed

3 plum tomatoes, chopped

1 cup water

1/3 cup cornmeal

1 Tbs margarine or butter

1/8 tsp salt

1/3 cup shredded Havarti or brick cheese (1 1/2 oz)

1) In a large skillet heat oil over medium-high heat. Add mushroom, onion, and garlic. Cook and stir for 4 to 5 minutes or until mushroom is tender. Add the wine and if using, dried herb. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes to blend flavors. Stir in tomatoes and if using, fresh oregano; heat through. Remove from heat; cover and keep warm.

2) Meanwhile, for polenta, in a small bowl stir together 1/2 cup of the water and the cornmeal; set aside. In a small saucepan bring the remaining 1/2 cup water, the margarine, and salt just to boiling. Slowly add the cornmeal mixture, stirring constantly. Reduce heat to low. Cook and stir about 10 minutes or until polenta is thick. Stir in cheese.

3) To serve, divide the polenta between 2 shallow pasta bowls or soup bowls. Top with the mushroom mixture. If desired, garnish with additional fresh oregano.

Review:  I had originally planned to make this on Wednesday night, while Mike packed for another trip.  However, I had a long day and Mike volunteered to cook frozen pizza.  After the pizza was consumed, he confessed that he had no interest in this recipe and told me to enjoy it while he was gone.  I did, but I had bought enough to double this recipe, so I had a lot of food for just me.  I also messed up the polenta, as I made a couple of errors in reading the amounts and doubling the error.  So, my polenta never set up, and I basically made cheesy cornmeal soup.  It was still quite edible, however.  The havarti gave it a mild taste, while the red wine really enhanced the flavor of the portobellos and tomatoes.  Yum!