Polenta and mushrooms

• 14 cup cornmeal
• 1 cup water (or stock)
• 1 pinch salt
• 2 tablespoons of grated parmesan cheese (or more if liked)
• 1 teaspoon butter
• 150 g mushrooms, sliced
• 1 teaspoon butter
• 12 teaspoon of crushed garlic
• 1 dash balsamic vinegar

1. Bring water and salt to the boil in a small saucepan.
2. When boiling, add cornmeal.
3. Whisk rapidly to prevent lumps.
4. When thickened slightly, whisk in butter and parmesan.
5. Turn heat to low and keep stirring until thick and creamy (usually about 5 minutes if you have bought instant polenta) To prepare the mushrooms, chop mushrooms as coarsely or thinly as you prefer Add to microwave safe dish with butter, garlic and balsamic.
6. Stir until mushrooms are coated with balsamic and garlic Microwave on med-high for about 1- 2 minutes (depends on wattage of your microwave) Pour/spoon polenta into a large bowl.
7. Top with mushrooms and liquid.

cornmeal, water, salt, parmesan cheese, butter, mushrooms, butter, garlic, balsamic vinegar

Taken from www.food.com/recipe/polenta-and-mushrooms-67007 (may not work)