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1
Wash, trim, dry and slice mushrooms (use food processor); peel and mince garlic.
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2
Heat 3 teaspoons of oil in a large nonstick pan.
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3
Add the mushrooms and garlic.
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4
Saute until the mushrooms begin to brown, stirring occasionally.
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5
Chop onion in food processor.
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6
Heat the remaining oil in a small nonstick pan and saute the onion until it begins to soften and brown.
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7
Shuck corn and steam for about 3 minutes.
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8
Scrub, trim and slice zucchini in food processor.
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9
Wash and chop oregano and add with the zucchini to the mushrooms and continue cooking over medium heat, five or six minutes, until zucchini is crisp but tender.
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10
Bring water to boil for polenta, following package directions.
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11
Wash, trim and slice the tomatoes in the food processor and add to onion; simmer until the rest of the dish is ready.
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12
Coarsely grate the cheese.
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13
Slowly add polenta to the boiling water and stir until mixture begins to thicken.
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14
It is ready when water is almost completely absorbed.
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15
Remove from heat and stir in half of the cheese.
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16
Then spoon immediately into large shallow baking dish, about 10 by 15 inches, and spread evenly.
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17
Remove enough corn from cob to make 2 cups and stir into zucchini mixture.
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18
Spoon over polenta and top with tomato sauce; sprinkle with remaining cheese.
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19
Either serve immediately or run under broiler (do not preheat) for a couple of minutes.
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20
Just before serving, sprinkle with parsley.
