Polenta Mushroom Gratin

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6 cups water

1 teaspoon salt

1 1/2 cups polenta

2 tablespoons butter

1 teaspoon freshly ground black pepper

1 teaspoon dried marjoram

1/3 cup freshly grated Parmesan cheese


1 tablespoon olive oil

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh oregano

1 can (15 ounces) Italian plum tomatoes, chopped, with their juices


1 tablespoon butter

1/2 pound mushrooms, thinly sliced

1 shallot, minced

1/4 cup white wine


1/4 cup grated Parmesan cheese

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