Mushroom-Polenta Diamonds

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Martha Stewart


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6 ounces shiitake mushrooms, stems removed, and caps wiped clean

1 tablespoon unsalted butter, plus more for baking sheet

1 small onion, minced

2 tablespoons port or dry white wine

6 tablespoons heavy cream

1 teaspoon coarse salt, plus more for seasoning

Freshly ground pepper

1 cup instant polenta

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

2 roasted red bell peppers, cut into thin slivers, for garnish (optional)

Mascarpone cheese, for garnish (optional)

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