Preparation:
Bring the to a boil. Stir in the cornmeal and cook for about 20 to 25 minutes over low heat stirring often. Spread the polenta out onto a parchment lined pan and cool completely.
Soak the mushrooms in 4 cups warm water for about 30 minutes. Drain the mushrooms, reserving the liquid. Squeeze the mushrooms dry and chop; set aside.
In a large saute pan, heat the olive oil and saute vegetables for 2 minutes or until wilted. Season with salt and pepper. Add the Italian sausage (if using) and cook until browned, stirring constantly. Reduce the heat to low and stir in the tomatoes (may use canned and drained roma tomatoes), and continue to cook for 15 minutes. Add the mushrooms and reserved mushroom liquid. Season with salt, pepper, basil and thyme. Continue to cook for 15 minutes. Remove from the heat. Cut the polenta into rounds. Brush an 8X 8 baking dish with olive oil. Line the bottom of the dish with the polenta rounds. Spread a thin layer of the meat sauce over the polenta. Sprinkle with a thin layer of cheese. Repeat the layers, ending with cheese. Bake at 400 degrees until the top is golden. |
