1 Spray a 8x8 pan with nonstick vegetable spray. In a medium saucepan, bring water and your favorite kind milk (almond, rice and coconut work well) to a boil. Whisking constantly, add polenta in a slow steady stream. Reduce heat to medium, and continue to cook, whisking constantly for 3 minutes. Stir in salt and pepper to taste and grated cheese, if using.

2 Pour polenta into prepared pan. Transfer to refrigerator until completely cool, about 2 hours. (can be made the night before)

3 In a large skillet, heat oil over high heat. Add mushrooms, and cook, stirring occasionally, until golden brown, about 10 minutes. Stir in parsley and thyme. Once browned, add white wine and cook, stirring to scrape up browned bits from the bottom of the pan, until liquid is almost evaporated.

4 While mushrooms are cooking, remove polenta from refrigerator. Using a large cup, cut circles out of the polenta or cut into squares with a knife. Heat remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add polenta circles and cook until golden brown, about 4 minutes per side.

5 Serve immediately topped with mushrooms and thin slices (I use a peeler) of Gruyere cheese or Pecorino, if desired.