Polenta Fries with Mushrooms

I make mushrooms a lot. Maybe it's because they provide some protein, or maybe because it seems like they are always in season. Maybe I just really love mushrooms. Anyway, here is another mushroom recipe that is healthy and delicious, with some lovely polenta fries to dip.
original recipe via 101cookbooks.com

Grocery list items:
8 oz mushrooms
Red wine
Fresh thyme
Cornmeal
butter

Here's the secret about polenta. Polenta = corn grits. Instant polenta = cornmeal. To make polenta easier to cook, they just grind it up smaller. Regular old yellow cornmeal actually makes this dish more successful than using polenta. Once, I tried to make it with regular polenta and it just wouldn't work right, falling apart and taking forever to cook. Some of it did stick together. We debated using it as an alternative to building material or hockey pucks. So. Moral of the story: cornmeal. Use cornmeal.

Polenta fries:
1 cup milk (I used unsweetened almond)
3 cups water
salt
2 cups yellow cornmeal
2 tbsp fresh thyme leaves
1/2 cup grated parmesan cheese

 Preheat oven to 450 degrees Fahrenheit. Grease a large cookie sheet lightly with olive oil. Bring water, milk, and salt to a boil, then slowly add cornmeal, stirring to avoid large lumps. As the polenta becomes thick, which takes only a minute or two, add the fresh thyme and parmesan. Stir well, then remove from heat. Spread evenly in the cookie sheet with a spatula, allowing the polenta to cool.

Put the polenta in the fridge, until it is cooled and solid, about 15 - 20 min. While you wait, you can start making the mushrooms. When the polenta is cooled, slice it into wide-cut fries. Use a spatula to carefully transfer fries to a wire rack. Bake for about 15 min, or until they are golden and crispy.

Mushrooms:
2 tbsp olive oil
1 onion, sliced thin
8 oz mushrooms, sliced
1 tbsp butter
3 cloves garlic
1/4 cup red wine

This is a caramelized mushroom recipe, but with a red wine reduction. Very simple, just like the Caramelized Mushrooms with Pesto Guacamole. Start by caramelizing the onion a bit, sautéing it in the olive oil, and then letting it sit in the pan on medium heat until it starts to brown a bit. Add the mushrooms, stirring to coat in olive oil, then let them sit for about 10 min. Make sure they are laid out in one layer, as much as possible. Cook until the liquid from the mushrooms is just about gone, and the mushrooms are browned. Chop the garlic, and add it to the pan with the butter, tossing together with the mushrooms and onions, letting the butter melt completely. Add the red wine. Over medium heat, stir, reducing the red wine and cooking the garlic. Serve together with polenta fries. Sprinkle with more grated cheese, if desired.