Baked Polenta with Tomato Sauce

adapted from Canadian Living ~ Comfort Cooking ~ Winter 2007

3 Cups Chicken Stock

3/4 Cup Cornmeal

1/4 Cup Butter

Salt and Pepper to Taste

2 Tbsp Olive Oil

1 Onion, finely chopped

2 Cups sliced Mushrooms

3 Cups Pasta Sauce

1 Cup shredded Mozzarella Cheese

1/2 Cup Parmesan Cheese

~ In large saucepan bring stock to a boil, reduce heat to low and gradually whisk in cornmeal; cook stirring with wooden spoon, until thick enough to mound on the spoon - about 15 minutes. Stir in butter, and salt and pepper. Pour into greased 8" square glass dish and let cool. (can be made up to 2 days in advance and covered and kept in refrigerator) (I used ready made polenta)

~ Turn polenta onto cutting board and cut into 9 pieces and then again into triangles to make 18 pieces.

~ Heat oil in sauce pan and fry mushrooms and onions together until tender and browned (about 6 minutes).

~ Spread 1 Cup pasta sauce in 8" glass baking dish. Arrange Polenta in overlapping rows on top. Cover with mushroom mixture, remaining sauce then mozzarella and parmesan cheeses.

~ Bake in 350* oven until golden and crusty (about 25 minutes). let stand for 10 minutes before cutting into squares.