Roasted Mushrooms and Creamy Polenta

Ingredients

• For the Roasted Mushrooms: 1 lb. Baby Bella mushrooms, stems removed and cut in half
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon minced garlic
• Salt and black pepper, to taste
• 1/4 cup chopped flat leaf Italian parsley
• For the Creamy Polenta:
• 2 cups milk
• 1 1/2 cups water
• 1/2 teaspoon kosher salt
• 3/4 cup stoneground polenta (not instant)
• 2 tablespoons butter
• 3/4 cup freshly grated Parmesan cheese