Gail and Pete McKenzie Ingredients: Polenta: 3 C cold water 4 Cloves Garlic – minced 1/2 tsp. Salt 1/4 C Fresh Basil – chopped 1/4 tsp. Pepper 1 C Cornmeal – mixed into 1C water 1 Tbs. Butter 1 Tbs. Romano or Parmesan Cheese – freshly grated Mushroom sauce: 1 Tbs. Butter 1/4 C Onions – finely chopped 1 Tbs. Olive Oil 1 Tbs. Fresh Basil – chopped 12 oz. sliced Oyster mushrooms [Pleurotus ostreatus] Directions: Polenta: Bring 3 cups water to a boil in top of double boiler, placing top directly on the burner. Stir in moistened cornmeal, basil, garlic, salt & pepper, stirring constantly with a whisk until mixture comes to a boil. Place over simmering water in bottom half of double boiler and cook, stirring occasionally, until thick- [15 – 30 minutes]. Stir in butter and cheese. Mushroom sauce: Heat butter and oil over medium high heat in heavy skillet. Add onions and garlic. Sauté, stirring occasionally, for one minute. Add mushrooms and basil. Stir fry, tossing to coat mixture with butter. Cook for about three minutes. To serve: Top each serving of polenta with 1/6 of the sauce. Garnish with a fresh basil sprig!