Polenta Toasties With Mushroom Sauce

This recipe came from and Italian friend & I found it goes well with Baked Veal With Marsala Glaze.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 1⁄4 liters water
• 250  g  coarse polenta
•  salt
• 1  tablespoon butter
• 200  g mushrooms, sliced
• 2  garlic cloves, crushed
• 1⁄2 cup  cream
•  fresh ground black pepper
• 2  tablespoons  chopped Italian parsley

Directions

1. Make the polenta by bringing the water to the boil in a wide saucepan.
2. Add 1 teaspoon salt and sprinkle on the polenta a handful at a time, stirring continuously using a wooden spoon.
3. Once the polenta has been added, turn down the heat and cook for about 20 minutes.
4. Tip out and put onto a wet tray and spread to about 1 to 1.5cm thick.
5. Allow to cool.
6. Cut into squares and cook on a oiled heavy based saucepan or BBQ until browned.
7. Dish onto serving plates and serve with mushroom gravy.
8. To make mushroom sauce, melt butter in a frypan over medium heat.
9. Add mushrooms and toss well and cook until lightly browned and tender.
10. Add garlic and cook 2 minutes; tip in the cream and add 1/4 teaspoon salt and black pepper. Cook till creamy then add parsley and serve.