Polenta with tomato mushroom sauce

Serves: 6

Ingredients:

• 3/4 cup cornmeal
• 2 3/4 cup cold water
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese
• 2 cups sliced fresh mushrooms
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoon cooking oil
• 1 16 ounce can whole Italian style tomatoes
• 1 teaspoon sugar
• 1 teaspoon dried basil, crushed

Preparation:

In a medium saucepan bring 2 cups water to a boil. Combine the cornmeal, 3/4 cup water, and 1/4 teaspoon salt. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook, uncovered, until thick (for 10 to 15 minutes), stirring frequently. Stir in the cheese. Spread the hot polenta in a ungreased 2 quart square baking dish. Cool polenta slightly. Cover and chill for until firm (about 30 minutes). Bake, uncovered, in a 350 degree F oven about 20 minutes. Meanwhile, for the sauce, in a medium saucepan cook mushrooms; onion; and garlic in hot cooking oil until tender. Cook and stir on medium high heat for 10 minutes. Place tomatoes in a blender container. Cover and blend until smooth. Stir the blended tomatoes and sugar into the mushroom mixture. Simmer, uncovered, for 15 to 20 minutes more or to desidered consistency. Stir in fresh basil. Salt and pepper to taste. Heat through. Cut polenta into 6 rectangles; cut each rectangle in half diagonally to form 12 triangles. Serve immediately with tomato mushroom sauce.