Creamy Mushroom Polenta

For extra richness, we stirred wine into our make-ahead sauce, but you can sub in more broth if you prefer.

Ingredients

• 2 Tbs. butter
• 8 oz. mushrooms, sliced
• 1 clove garlic, minced
• ⅓ cup white wine
• 3 (14.5 oz.) cans lower-sodium chicken broth
• 1½ cups half-and-half
• 1½ cups instant polenta
• 1½ cups shredded Parmesan

Instructions

1. In nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook, stirring, until browned, 5 min., adding garlic during last 30 sec. of cooking. Transfer to bowl; let cool. Cover; chill until ready to serve.
2. When ready to serve, in skillet over medium-high, heat mushrooms. Add wine. Cook, stirring, 2 min. In pot, mix broth and half-and-half. Over medium-high heat, bring to boil; reduce heat to medium. Whisk in polenta and ¼ tsp. salt. Cook, whisking constantly, until thickened, 5 min. Stir in 1 cup Parmesan. Transfer to serving bowl. Top with mushroom mixture and remaining Parmesan.