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Provencal Mushroom Ragout with Polenta

DIRECTIONS

Put the oil in a large, deep, heavy skillet or wok over medium heat. Cut off a thin slice from the top and bottom of the onion, halve lengthwise, peel each half, and cut crosswise into thin half-moon slices. Cut the top from the bell pepper. Stand it upright and cut down inside the four walls, separating them from the center core and seeds. Then cut the walls into thin strips. Add the onion and pepper to the skillet, raise the heat to high, and stir.
Halve the white mushrooms if they are particularly large, then cut into 1/4-inch-thick slices. (If using portobello mushrooms, remove the stems from the caps, and cut the caps in half. Cut the caps crosswise into 1/4-inch-thick slices. Cut the bottom 1/2 inch from the stems and coarsely chop the rest.) Add to the skillet and stir. Cut the tomato in half lengthwise, gently squeeze out some of the juice and seeds, and cut each half into wedges, removing the core. Add to the skillet, stir well, cover, and cook for 4 minutes. Then uncover, reduce the heat to medium, and cook for another 4 minutes.
Meanwhile, run the hot-water tap and put 3-3/4 cups hot tap water and 1 teaspoon salt in a heavy saucepan. Cover and bring to a boil over high heat, about 2 minutes. While the polenta water comes to a boil, stack the basil leaves, then roll and cut crosswise into thin ribbons. You should have about 1/4 cup. Add the basil and salt and pepper to taste to the mushroom mixture.
When the polenta water comes to a boil, gradually pour in the polenta. Reduce the heat to medium and stir periodically with a firm whisk or wooden spoon for about 3 minutes, or until the polenta thickens and loses its grainy taste. Stir in the butter and cheese. Pour the polenta onto a serving platter or onto individual soup plates. Spoon the mushroom ragout over the polenta.