Grilled Polenta with Mushroom Topping

4 cups water
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 cup corssely ground cornmeal
1/4 cup virgin olive oil
1 pound white button mushrooms, sliced thinly
1/2 small onion, minced
4 cloves garlic, minced
1 tbs dried basil
1 tbs mined fresh parsley

In saucepan over high heat, combine the water, salt and peper.

When water boils, add the cornmeal in a steady thin stream,
stirring constantly with a wooden spoon.

Lower heat to low and continue cooking for 20 minutes, stirring
frequently. The polenta will become very thick.

Spoon polenta onto a sheet of waxed paper. With a wet spatula,
spread the polenta until 1/2 inch thick. While it cools, heat
the oil over high heat in a skillet and cook the mushrooms,
onion, garlic and herbs, stirring until the mushrooms are soft.
Set aside and keep warm.

Cut polenta into 6 large or 12 small squares, and place them on
a lightly oiled baking sheet. Broil on both sides until golden
brown spots appear. Top with mushroom sauce.