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1
Bring water and salt to a boil in a large pot over high heat.
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2
Slowly add polenta in a steady stream, stirring continuously with a long wooden spoon.
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3
Lower heat to a gentle boil and continue stirring 30 minutes or until polenta pulls away from the sides and is not gritty.
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4
You may need to use more water as it cooks.
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5
Use boiling water.
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6
Cover pot with buttered waxed paper and place in a warm-water bath.
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7
Polenta stays hot up to 3 hours.
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8
Make sauce: Heat oil in a large skillet over medium-high heat; add onion and cook, stirring occasionally, 10 minutes or until onion begins to carmelize; stir in tomatoes, garlic, and mushrooms, reduce heat to medium-low, and cook, uncovered, 15 minutes; stir in basil, salt, and pepper.
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9
Pour hot polenta onto a clean, unfinished wooden table or a large chopping board, 18 x 18 inches (45 cm x 45 cm), and shape into a thick circle.
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10
Make a 4-inch (10-cm) indent in the center, pour in tomato sauce, and sprinkle with cheese.
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11
Variations:
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12
Let cool and then slice into pieces for frying.
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13
Mix in diced mozzarella or fontina cheese.
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14
Use half water and half milk to make dish more flavorful.
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15
Cut into slices, put overlapping in buttered baking pan, drizzle with olive oil, and top with lots of grated Parmiggiano cheese.
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16
Bake at 400F (200C) until browned.
