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