Instructions: Make the polenta: cook the sun-dried tomatoes in boiling water for 5 minutes; drain. Mince 4 of them; reserve the rest. Bring 4 cups of water to boil; slowly add the cornmeal, stirring; cook, stirring, for 5 minutes. Add the minced sun-dried tomatoes, basil, parsley, milk and Parmesan. Simmer until creamy, about 35 minutes, stirring often. Keep warm.

Meanwhile, make the mushrooms: preheat the oven to 375. Marinate the mushrooms with the vinegar, garlic, and broth for 20 minutes in an ovenproof dish. Bake for 15 minutes or until tender when pierced with a fork; season with salt and pepper.

Assemble the Napoleons: cut each mushroom in half. Place one mushroom half on a plate, add a scoop of polenta, top with a second mushroom half and polenta, and finish with a third mushroom half; make 4 servings this way. Heat in the microwave; serve, garnished with the reserved sun-dried tomatoes.

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