Wild Mushroom Polenta

1 cup yellow cornmeal1 tablespoon butterCooking spray3 cups boiling water 1/4 cup (1 ounce) grated fresh parmesan cheese2 tablespoons chopped dried porcini mushrooms 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepperThyme sprigs (optional)Place cornmeal and butter in a 2-quart electric slow cooker coated with cooking spray. Gradually add 3 cups boiling water, stirring constantly with a whisk until well blended. Stir in cheese and mushrooms, thyme, salt and pepper. Cover and cook on LOW 3 hours or until thick. Stir well before serving. Spoon polenta into individual bowls; garnish with thyme sprigs, if desired.Serves six.Nutrition values per serving: 126 calories, 3 g fat (2 g saturated), 20 g carbohydrates, 2 g fiber, 4 g protein, 8 mg cholesterol, 260 mg sodium."Cooking Light Essentials: Slow Cooker" (2006 Oxmoor House, $PRICE)