Polenta Toasties With Mushroom Sauce

• 1 14 liters water
• 250 g coarse polenta
• salt
• 1 tablespoon butter
• 200 g mushrooms, sliced
• 2 garlic cloves, crushed
• 12 cup cream
• fresh ground black pepper
• 2 tablespoons chopped Italian parsley

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.
11. Cook till creamy then add parsley and serve.

water, coarse polenta, salt, butter, mushrooms, garlic, cream, fresh ground black pepper, italian parsley

Taken from www.food.com/recipe/polenta-toasties-with-mushroom-sauce-64009 (may not work)