Peppery Polenta with Wild Mushrooms

Ingredients

• 3 large red bell peppers
• 1 tablespoon plus 1 teaspoon olive oil
• 1 small onion, minced
• 3 large tomatoes—peeled, seeded and finely chopped
• 2 garlic cloves, minced
• 1 teaspoon honey
• 1 tablespoon minced fresh basil
• 1/4 teaspoon minced fresh thyme
• Salt and freshly ground pepper
• 1 large fennel bulb—trimmed, halved, cored and sliced lengthwise 1/3 inch thick
• 1 1/2 pounds assorted fresh wild mushrooms, such as cremini, chanterelles and shiitakes, stems discarded from the shiitakes
• About 7 cups vegetable stock or canned broth
• 1 1/2 cups coarse cornmeal (see Note)
• 1/2 cup 2% milk
• 1/4 cup freshly grated Romano cheese
• 2 tablespoons thinly sliced scallions

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