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1
POLENTA: Bring 5 c. water to a boil.
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2
Reduce to simmer.
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Mix the cornmeal with 3 c. cool water.
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4
Stirring constantly, add in the cornmeal mix to the boiling water.
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5
Stir till the mix thickens, about 10 to 15 min.
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6
Reduce heat and cook for another 10 or possibly 15 min, slowly stirring till a wooden spoon can stand up in the mix.
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Season with salt and pepper to taste while cooking.
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8
SAUCE: Saute/fry the onions in 1 1/2 Tbsp.
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of the butter till translucent/soft.
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10
Add in the tomatoes, salt and pepper and cook for about 10 min till sauce like texture.
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11
Saute/fry the mushrooms in 2 Tbsp.
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12
butter.
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Add in them to the tomato mix.
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14
Simmer for 5 min.
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15
Add in the anchovies, parsley, garlic and saute/fry 1 more minute.
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16
Remove from heat and add in the basil.
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ASSEMBLY: Grease a 1 1/2 qt baking dish with the remaining butter.
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18
Add in half the cornmeal to the dish.
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19
Cover with half the sauce and top with half the cheese.
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20
Repeat with the remaining cornmeal, sauce and cheese.
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21
Bake in a preheated 350 degree oven for 25 min.
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22
The cheese should brown slightly.
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23
Allow to cold for 10 min before cutting into squares and serving.
