Mushroom Polenta

• 2 ounces finely chopped pancetta
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 (10 ounce) package white mushrooms, trimmed and sliced
• 2 tablespoons chopped fresh flat-leaf parsley
• salt
• fresh ground black pepper
• 4 cups cold water
• 1 cup coarsely ground yellow cornmeal, preferably stone-ground

1. In a big skillet, combine the pancetta, onion, and oil; cook until the pancetta and onion are lightly golden, about 10 minutes.
2. Add in the mushrooms and parsley; cook until the mushroom liquid evaporates, about 10 minutes.
3. Season to taste with salt and pepper.
4. In a 2 quart saucepan, bring 3 cups water to a boil.
5. In a small bowl, whisk together the cornmeal, 1/2 teaspoon salt, and remaining 1 cup cold water.
6. Pour the cornmeal mixture into the boiling water and cook; stirring constantly, until it comes to a boil.
7. Decrease the heat to very low, cover, and cook, stirring occasionally, until the polenta is thick and creamy, about 30 minutes.
8. If the polenta becomes too thick, stir in more water.
9. Stir the contents of the skillet into the polenta; pour the mixture onto a warm platter; serve immediately.

pancetta, onion, olive oil, white mushrooms, flatleaf, salt, fresh ground black pepper, cold water, cornmeal

Taken from www.food.com/recipe/mushroom-polenta-412354 (may not work)