paula's polenta with mushroom topping

Ingredients

• Servings: 4
• 4 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cornmeal
• 1/4 cup olive oil
• 1 pound button mushrooms, sliced
• 1/2 small onion, minced
• 4 cloves garlic, minced
• 1 tablespoon dried basil
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• in a heavy saucepan over high heat, bring water to a boil with salt and pepper. slowly pour in cornmeal, stirring constantly with a wooden spoon. reduce heat to low and cook 20 minutes, stirring frequently as the mixture thickens.
• using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick a sheet of wax paper. set aside to cool.
• preheat oven to broil. lightly grease a baking sheet.
• heat oil in a large skillet over high heat. cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender.
• cut cooled polenta into squares and place on prepared baking sheet. broil until browned on both sides. serve with mushroom sauce.