Cooking Directions

• Heat the oil in a 12-inch skillet over medium heat. Add the onion, celery, carrots and black pepper and cook until the vegetables are tender.
• Stir the mushrooms, tomatoes, garlic and thyme in the skillet and cook for 5 minutes. Stir the broth in the skillet and heat to a boil. Reduce the heat to low and cook for 35 minutes or until the mixture is thickened.
• Heat the oven to 350°F. 
• Heat the water in a 4-quart saucepan over medium-high heat to a boil. Stir in the polenta. Cook and stir for 5 minutes or until the mixture is very thick. Remove the saucepan from the heat. Stir in 1/4 cup cheese. Spread the polenta in a 3-quart shallow baking dish. Let cool for 10 minutes.
• Spread the vegetable mixture over the polenta. Sprinkle with the remaining cheese.
• Bake for 30 minutes or until the vegetable mixture is hot and the cheese is melted.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped (about 1 cup)
• 2 stalks celery, chopped (about 1 cup)
• 2 medium carrot, chopped (about 2/3 cup)
• 0.5 teaspoon ground black pepper
• 1 pound mixed wild* and white mushrooms, chopped (about 8 cups)
• 2 medium tomato, chopped (about 2 cups)
• 2 cloves garlic, minced
• 2 teaspoons dried thyme, crushed
• 1.75 cups Swanson® Beef Broth
• 6 cups water
• 16 ounces uncooked instant polenta
• 0.5 cup grated Parmesan cheese