Instructions: If using Portobello mushrooms, cut the slices in half. If using whole garlic cloves, mince them finely.

Heat a large saute pan over moderately high heat until hot. Add the 2 tablespoons olive oil and heat until hot. Add the 1/4 cup sliced onions and the minced garlic. Cook 2 minutes, until the onions are wilted. Add the 1 pound mushrooms and cook, stirring, for 1 minute. Add the 2 tablespoons balsamic vinegar and 1/2 cup of wine and cook, stirring, 4 minutes. Add the 1/2 cup tomatoes, bay leaf, and 1 tablespoon rosemary. Season with salt and pepper. Stir well to combine, cover, lower the heat to maintain a medium simmer and cook 10 minutes. Chop enough parsley to measure 1/2 cup before you start the polenta.

Step 2: meanwhile, prepare the polenta

Put the 4 cups water with the 1 teaspoon salt in a medium saucepan with lid. Cover and bring the water to a boil over high heat. Stir in the 1 cup polenta. Reduce the heat to a simmer and cook, stirring constantly, 5 minutes.

Season the mushroom stew with salt and pepper to taste. Stir in the 1/2 cup chopped parsley.

To serve, ladle some of the hot polenta onto 4 serving plates. Ladle the mushroom stew over the polenta, and sprinkle each serving with some of the 1/3 cup goat cheese. Serve immediately

NOTES : A remarkable variety of mushrooms, already cleaned and sliced, can be found in most large supermarkets these days. Take advantage of the variety; use them in soups and sauces, or as in this menu, as the focus of a meal. However many different mushrooms you decide to use to make this, though, be sure to include some Portobellos. Their full rich flavor and meaty texture add tremendously to the overall dish. Similarly, you will need fresh herbs-rosemary and parsley. Dried herbs here are not a substitute. This stew is lovely served over a mound of soft, buttery polenta, which is cornmeal. One point about making polenta. Be sure to stir it into the hot water and continue to stir it as it cooks to prevent lumping. You could also serve this over plain couscous, or even lightly toasted croutes.

Original recipe called for adding 3 Tbsp. butter to the polenta.

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