INGREDIENTS
6 Cs
vegetable stock
2 1/2 ts
sea salt
2 Cs
polenta
3 Ts
olive oil
2 Cs
onion
2 smalls
bay leaves
1/2 t
thyme
1 t
marjoram
1 lb
mushrooms
3 large cloves
garlic
1/2 C
wine
2 Cs
tomatoes
1 serving
ground pepper
1 C
monterey jack cheese
1/4 C
parmesan cheese