Cook polenta according to package directions. Remove from heat.

Stir in 1 cup of that cheese and ½ teaspoon salt. Stir until cheese is melted and polenta is a smooth operator. Cover it and set aside.

Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high.

Add mushrooms and thyme and cook, stirring, for about 6 to 8 minutes.

Fling in the tomatoes, pepper, and the remaining one teaspoon of salt.

Cook until tomatoes burst (POP!).

Add wine (drink some if it is not cooking wine, ya cheap bastard) and bring to a simmer. Cook until mostly reduced, 5 to 6 minutes.

Stir in the remaining 2 tablespoons of butter to melt.

Spoon the mushroom and tomato mixture over the polenta and top with the remaining ½ cup of Parm.

I arranged mine all pretty. You can too. I believe in you.

EAT IT!