1-1/2 cups shredded mozzarella
1/3 cup grated Parmesan cheese
10 large fresh basil leaves or 2 teaspoons dried basil (fresh is best)
2 cups cornmeal
1 tsp teaspoon salt
1 jar tomato-basil sauce
10 crimini mushrooms (or another type if you prefer) – optional
- Stir together cheeses & basil (cut fresh basil into thin ribbons.)
Boil 5 -1/2 cups water.
Slowly add cornmeal to boiling water, stirring constantly.
Reduce to low. Cook 10-15 minutes longer, stirring occasionally to prevent burning.
If using mushrooms, chop and saute in butter while polenta cooks.
Layer 1/2 polenta, 1/2 cheese, 1/2 mushrooms, then repeat.
Bake at 350 degrees for 40 minutes.
Serve with tomato-basil red sauce.
A good Caesar salad goes well with this.
If you eat meat, consider adding a spicy Italian sausage into the layers or serve on the side.
In summer, layer fresh tomato slices and more basil leaves on top.