Polenta Crostini: In a heavy saucepan, bring the water to a boil over high heat. Add salt and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes.

Add the Parmesan cheese, thyme and 1/2 teaspoon pepper and stir to combine thoroughly.

Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. The idea is to sandwich the polenta between 2 flat surfaces. Refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 350 degrees F. Invert the baking sheets together. Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up.

Cut the polenta into triangle/rectangular. Transfer them to baking sheets, spacing them 1/2-inch apart.

Bake the crostini until hot throughout and starting to brown, about 10-15 minutes.

Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3-5 minutes. Keep them warm or at room temperature.

Mushroom Sauce: Add the oil and melt the butter over high heat in a large skillet.

When the butter starts to foam, add the shallot and saute for 2 minutes to soften.

Add the mushrooms, season with salt and pepper. Stir occasionally until mushrooms are nice and golden.

Pour in Hearty Burgundy and stir, scraping bottoms of the pan.

Let it cook for several minutes and stir to evaporate the alcohol.

To serve: spoon mushrooms sauce over the polenta crostini and garnish with fresh thyme.