Paula's Polenta with Mushroom Topping Recipe

Ingredients:

• 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

Directions:

• 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 onto 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.