6 cups water
1 3/4 cups yellow cornmeal
2 tsp salt
2 tbsp butter
1 jar of your favorite marinara sauce
8 oz sliced mushrooms
1 cup crumbled gorgonzola cheese
Bring the water and salt to a rolling boil then slowly whisk in the cornmeal. Mixture will get very thick. Reduce heat and simmer for about 5 minutes until very, very thick. Add butter and stir until melted.
Preheat oven to 350 degrees.
Scoop polenta into a large ovenproof casserole dish. Top with the sliced mushrooms, then the tomato sauce and finally, the cheese. Cover and bake for 45 minutes until the mushrooms are tender and the cheese has melted. Serve.