Polenta With Vegetables And Tomato Sauce

• 12 ounces mushrooms
• 4 cloves garlic
• 4 teaspoons olive oil
• 1/2 pound onion
• 7 or 8 ears corn (2 cups kernels)
• 1 1/2 pounds zucchini
• 1 tablespoon fresh oregano leaves
• 2 cups instant polenta
• 2 1/2 pounds fully ripe tomatoes
• 6 ounces fresh Parmigiano Reggiano
• 1/4 cup chopped parsley

1. Wash, trim, dry and slice mushrooms (use food processor); peel and mince garlic.
2. Heat 3 teaspoons of oil in a large nonstick pan.
3. Add the mushrooms and garlic.
4. Saute until the mushrooms begin to brown, stirring occasionally.
5. Chop onion in food processor.
6. Heat the remaining oil in a small nonstick pan and saute the onion until it begins to soften and brown.
7. Shuck corn and steam for about 3 minutes.
8. Scrub, trim and slice zucchini in food processor.
9. Wash and chop oregano and add with the zucchini to the mushrooms and continue cooking over medium heat, five or six minutes, until zucchini is crisp but tender.
10. Bring water to boil for polenta, following package directions.
11. Wash, trim and slice the tomatoes in the food processor and add to onion; simmer until the rest of the dish is ready.
12. Coarsely grate the cheese.
13. Slowly add polenta to the boiling water and stir until mixture begins to thicken.
14. It is ready when water is almost completely absorbed.
15. Remove from heat and stir in half of the cheese.
16. Then spoon immediately into large shallow baking dish, about 10 by 15 inches, and spread evenly.
17. Remove enough corn from cob to make 2 cups and stir into zucchini mixture.
18. Spoon over polenta and top with tomato sauce; sprinkle with remaining cheese.
19. Either serve immediately or run under broiler (do not preheat) for a couple of minutes.
20. Just before serving, sprinkle with parsley.

mushrooms, garlic, olive oil, onion, corn, zucchini, oregano, instant polenta, fully ripe tomatoes, parsley

Taken from cooking.nytimes.com/recipes/4112 (may not work)