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PdfSpray 7-inch flameproof pie plate with non-stick cooking spray; set aside. In 1 ½-quart saucepan combine water and salt and cook over high heat until mixture comes to a full boil; stirring constantly with a wooden spoon, add polenta in a steady stream. Stir in 1 teaspoon margarine. Reduce heat to medium-high and cook, stirring constantly, until water is absorbed, about 4 minutes. Pour polenta into prepared pie plate; set aside.
In 1-quart saucepan melt remaining teaspoon margarine and the butter; add mushrooms and shallot (or onion) and sauté over medium heat until mushrooms are softened, about 3 minutes. Sprinkle flour over mushroom mixture and stir quickly to combine; cook, stirring constantly, for 1 minute. Using a wire whisk, gradually stir in milk and broth; cook over high heat, stirring constantly, until mixture comes to a boil and is thickened, about 1 minute. Stir in pepper. Pour mushroom mixture over polenta in pie plate; sprinkle with Parmesan cheese. Broil until cheese is golden, about 1 minute.