Polenta and Portabella Mushrooms

Servings:  6-8

Ingredients:
***Polenta***
1 cup medium-grind polenta -- or Lamb's yellow cornmeal
4 cups boiling water
2 teaspoons salt
2 tablespoons butter
1/2 cup freshly grated parmesan cheese
***Topping***
1 small onion -- minced
2 cloves garlic -- minced
3 tablespoons olive oil
1 1/2 pound portobellos -- and/or other mushrooms, such as cremini, thickly sliced
1/2 teaspoon salt
freshly ground black pepper
1 tablespoon dried oregano
2 tablespoons chopped fresh italian (flat-leaf) parsley

Instructions:
To make polenta: Fill the bottom of a double boiler with an inch or two of water and bring to a boil. Put the top half of the double boiler over the bottom half. (If you don't have a double boiler, place a large bowl over a saucepan with an inch or two of boiling water.) Add the polenta and the boiling water to the top pan or bowl and stir until thoroughly mixed. Add the salt. Cover with a lid and steam the polenta for 30 to 45 minutes, stirring occasionally.

When the polenta is thick, stir in the butter and cheese.

To make topping: In a heavy skillet, saute the onion and garlic in the olive oil over high heat until onion is translucent. Add the mushrooms and saute quickly 5 to 8 minutes, turning them to brown on both sides. Lower the heat, add salt, pepper, oregano and parsley, and mix well. Cook until the mushrooms are just tender, about 5 to 7 minutes longer.

Pour the polenta onto a large serving platter and top with the mushroom mixture.