Polenta and mushrooms

Day three saw the use of some mushrooms that had been hiding in the back of the refrigerator.

Polenta * Sage * Mushrooms
Prepare the polenta as shown here, adding a small handful of chopped sage to the broth before adding the cornmeal.
Saute the mushrooms in a touch of butter and season with salt and pepper. When they are cooked, drizzle with balsamic vinegar.
Top the polenta with the mushrooms and drizzle with more vinegar, season with salt and pepper and top with thinly sliced sage.