Soft Polenta With Wild Mushroom Sauté

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2 tablespoons butter

1 1/2 cups thinly sliced leek

12 ounces wild mushrooms, sliced

2 tablespoons finely chopped fresh flat-leaf parsley

3 tablespoons dry sherry

1 teaspoon finely chopped fresh sage

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

2 cups water

2 bay leaves

1 (14-ounce) can fat-free, less-sodium chicken broth

1 cup quick-cooking polenta

2 tablespoons shredded fresh pecorino Romano cheese

2 tablespoons shaved fresh pecorino Romano cheese

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