Polenta with Portobella, Shiitakes and Cremini Mushroom Stew - Litchfield Farmers' Market

Ingredients

• 3 tablespoons green olive oil, divided
• 2 cups sliced shallots
• 2 large cloves garlic, slightly crushed
• 2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick (Portobello, Shiitake and Cremini, work well together)
• 2 cups diced & drained tomatoes, fresh, frozen or canned
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh sage, shredded
• ¼ teaspoon red pepper flakes
• 2 cups vegetable or chicken broth
• 2 tablespoons tomato paste, plus more if required
• Salt & pepper to taste
• ¼ cup shredded parsley
• 1 cup instant polenta
• 4 cups vegetable or chicken broth (see brand instructions)
• Salt to taste