• 8 oz. mushroom
• 1 cup polenta
• 1 cup sharp provolone
• 1 veg. bullion cube
• ½ cup white wine (if you have it)
• ½ cup half and half
• 4 tblsp. extra virgin olive oil

Directions

1. Preheat oven 375.
2. In a frying pan, heat sliced mushrooms on low heat with 4 tbsp olive oil approx 5-7 minutes. Add chopped garlic, black pepper, salt and crushed red pepper. Cook 5 minutes then turn off heat. In separate pan, heat 3 cups water (w bullion cube) should be close to boiling. Once broth mixture is about to boil, in separate pan, heat oil (approx. 4 tbsp) then add 1 cup of dry cornmeal (polenta) Keep moving! Let it cook 2 minutes then add ½ cup of wine. In about 1 minute, start slowly adding broth and keep stirring, every minute or so add more broth and stir. Repeat process until broth is used and the polenta resembles the consistency of porridge or oatmeal. Then add the half and half (1/2 cup). Let cool 1 minute then remove polenta from heat. Pour half of polenta mixture into a casserole dish add cup of shredded provolone. Top with mushroom. Add remaining polenta and bake for 20-25 minutes.