A mix of mushrooms contributes deep, earthy flavor to this vegetarian main dish. Instant polenta, with a flavor boost from mascarpone and Parmigiano-Reggiano, helps keep the cooking time short.
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This was really tasty and I would say served more like 5 people with a salad on the side. The only things I did differently are cooking off the liquid from the mushrooms and browning them slightly at high heat before adding the vermouth(because I am picky about the texture of my mushrooms and was worried they would be rubbery) and added some more grated parmesan on top which really brought the whole thing together.
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