Cheesy Polenta with Rich Tomato Sauce

• tablespoon extra virgin olive oil↗1 tablespoon
• cups sliced mushrooms4 cups
• onion, finely chopped↗1
• carrot, finely chopped↗1
• stalk celery, finely chopped↗1
• cloves garlic, minced↗4 cloves
• (28 ounce) can crushed tomatoes↗1 can

  (28 ounce)

• tablespoons chopped fresh parsley2 tablespoons
• tablespoons chopped fresh basil2 tablespoons
• teaspoon dried thyme↗1 teaspoon
• teaspoon dried rosemary↗1⁄2 teaspoon
• salt and pepper
• cups water↗8 cups
• teaspoon salt↗1 teaspoon
• cups medium-grind cornmeal↗2 cups
• tablespoon butter↗1
• tablespoons fresh grated parmesan cheese5

Step-by-step instructions

1. 1

   In a saucepan over medium heat, add the oil.

2. 2

   Add the next 5 ingredients; cook for 5 minutes or until soft.

3. 3

   Add in the tomatoes, parsley, basil, thyme, and rosemary.

4. 4

   Bring to a simmer and simmer for 15 minutes.

5. 5

   Season with salt and pepper to taste.

6. 6

   In a large soup pot, heat the water with 1 teaspoon of salt to boiling.

7. 7

   Pour in the cornmeal in a slow stream while whisking constantly.

8. 8

   Lower the heat and simmer, stirring often with a wooden utensil,for 20 minutes or until the polenta is thick and pulls away from the sides of the pan.

9. 9

   Add in the butter and parmesan cheese; stir to combine.

10. 10

    Ladle the polenta into individual bowls; top with tomato sauce.

11. 11

    Sprinkle with extra parmesan cheese.