Categories: Italian, Main Dish, Vegetarian

Ingredients

• 1 tablespoon extra virgin olive oil
• 4 cups sliced mushrooms
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• salt and pepper
• 8 cups water
• 1 teaspoon salt
• 2 cups medium-grind cornmeal
• 1 tablespoon butter
• 5 tablespoons fresh grated parmesan cheese

Directions

1. In a saucepan over medium heat, add the oil.

2. Add the next 5 ingredients; cook for 5 minutes or until soft.

3. Add in the tomatoes, parsley, basil, thyme, and rosemary.

4. Bring to a simmer and simmer for 15 minutes.

5. Season with salt and pepper to taste. 6 In a large soup pot, heat the water with 1 teaspoon of salt to boiling.

6. Pour in the cornmeal in a slow stream while whisking constantly.

7. Lower the heat and simmer, stirring often with a wooden utensil,for 20 minutes or until the polenta is thick and pulls away from the sides of the pan.

8. Add in the butter and parmesan cheese; stir to combine.

9. Ladle the polenta into individual bowls; top with tomato sauce.

10. Sprinkle with extra parmesan cheese.

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