Polenta With Mushroom Sauce

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1 small onion, minced

2 cloves garlic, minced

1 pound portobello or cremini mushrooms, stems removed and thinly sliced

2 teaspoons chopped fresh rosemary

1 tablespoon cornstarch

3 cups fat-free reduced-sodium chicken broth

1 tablespoon balsamic vinegar

2 teaspoons dijon mustard

1/4 teaspoon salt

1/2 cup cornmeal

1/3 cup (1 1/2 ounces) grated Parmesan cheese

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