Ingredients
1½ cups polenta
3 cups water
2 tablespoons of butter
2 oz. shitake
2 oz. porcini
2 oz. grated parmigiano cheese
salt & pepper
parchment paper

 

Directions
De-stem mushrooms, discard or use for another purpose.
Clean mushrooms caps with a paper towel and chop them into ¼ dice.
Grease half sheet pan with olive oil and set aside for later use.
In sauce pan heat water to a boil turn down to a simmer and start adding the polenta with one hand while constantly stirring the water with other (use a wooden spoon).
Add the polenta slowly the whole process should take a couple of minutes.
Once all the polenta is in the pan add the chopped mushrooms stir well.
Add salt and pepper to taste.
Take greased sheet pan and put it on flat non-slip surface.
Spoon polenta onto sheet pan and spread out as flat as possible.
It should settle by itself.
Put in the refrigerator and allow to set for 30 minutes.
Take out of the refrigerator and allow to set for 30 minutes.
Take out of the refrigerator and run a small knife around the outside of the sheet pan.
Cut into small squares.
Place a piece of parchment on paper on a sheet pan and lightly oil lit.
Place the polenta on the parchment and warm for 3-5 minutes.
Top with warm marinara and serve.