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INGREDIENTS
1 1/2 cups of quick-cook polenta
1/4 cup of butter
14 oz. of mushrooms slice (whatever your preference)
1 1/2 cup grated cheese (Gruyere cheese works really well)
NO PARMESAN

DIRECTIONS
Line 11 x 7 inch baking pan with parchment paper
In a separate pan, bring 4 cups of water and 1 tsp. of salt to a boil
Add polenta in a steady stream and stir constantly
Bring back to a boil and stirring for approx. 5 mins. until mixture becomes thick and smooth
Pull out polenta and transfer to baking pan
Spread to even level and leave to cool
Melt butter in a frying pan and cook mushrooms to a golden brown
Salt and fresh ground pepper to taste
Turn out polenta from baking pan and onto cutting board
Peel away parchment paper
Cut into large squares
Pile squares into a shallow oven-proof dish and add 1/2 of the cheese
After cheese layer add mushrooms
On top of mushrooms add remaining butter juices from the frying pan
Bake for about 20 mins. at 400 degrees until mixture is golden

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