Cheesy Polenta with Rich Tomato Sauce

I have finely gotten my husband to experience the joys of polenta. This is one of my favorite ways to prepare it.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  tablespoon extra virgin olive oil
• 4  cups  sliced mushrooms
• 1  onion, finely chopped
• 1  carrot, finely chopped
• 1  stalk celery, finely chopped
• 4  cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons  chopped fresh basil
• 1  teaspoon dried thyme
• 1⁄2 teaspoon dried rosemary
•  salt and pepper
• 8  cups water
• 1  teaspoon salt
• 2  cups  medium-grind cornmeal
• 1  tablespoon butter
• 5  tablespoons  fresh grated parmesan cheese

Directions

1. In a saucepan over medium heat, add the oil.
2. Add the next 5 ingredients; cook for 5 minutes or until soft.
3. Add in the tomatoes, parsley, basil, thyme, and rosemary.
4. Bring to a simmer and simmer for 15 minutes.
5. Season with salt and pepper to taste.
6. In a large soup pot, heat the water with 1 teaspoon of salt to boiling.
7. Pour in the cornmeal in a slow stream while whisking constantly.
8. Lower the heat and simmer, stirring often with a wooden utensil,for 20 minutes or until the polenta is thick and pulls away from the sides of the pan.
9. Add in the butter and parmesan cheese; stir to combine.
10. Ladle the polenta into individual bowls; top with tomato sauce.
11. Sprinkle with extra parmesan cheese.