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1
Prepare the polenta base.
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2
Bring three and one-half cups of water to a boil in a deep saucepan.
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3
In a mixing bowl, combine one cup of cold water with the cornmeal and stir with a wooden spoon until the mixture is a thick paste.
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4
Whisk the paste into the boiling water and simmer, stirring constantly for 15 to 20 minutes or until the mixture is very thick and pulls away from the sides of the pan.
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5
Remove from heat and add the butter and Parmesan cheese.
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6
Pour the polenta into an oiled 12-inch round pan and flatten into a circle.
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7
Cool at room temperature for at least one hour or until the top feels dry.
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8
Preheat the oven to 350 degrees.
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9
Brush the polenta with one tablespoon of oil and bake for 20 minutes.
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10
(If it puffs, prick it with a fork.)
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11
In a large skillet, saute the onion and garlic in two tablespoons of oil until the onion is translucent.
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12
Add the mushrooms, raise the heat to medium-high and cook, stirring constantly until all the liquid evaporates and the mushrooms begin to brown.
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13
Add the tomatoes, mushroom powder, herbs, salt and pepper, turn the heat down to low and cook for 7 to 10 minutes.
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14
Remove from heat and add the parsley.
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15
Spoon the topping onto the polenta and sprinkle with the grated Gruyere, Emmenthaler or Mozzarella cheese.
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16
Bake for five to seven minutes or until the cheese has melted and the topping bubbles.
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17
Cut into wedges and serve with grated Parmesan cheese on the side.
