Polenta with Mushroom Topping

Ingredients

• Water

  Plain, clean water

  4 cup or 947g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cornmeal

  Whole-grain, white

  1 cup or 122g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Mushrooms

  White, raw

  1 lb or 453g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

Directions

1. 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.
2. Using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick onto a sheet of wax paper. Set aside to cool.
3. Preheat oven to broil. Lightly grease a baking sheet.
4. Heat oil in a large skillet over high heat. Cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender.
5. Cut cooled polenta into squares and place on prepared baking sheet. Broil until browned on both sides. Serve with mushroom sauce.

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