- 1 of 4 Coat 8-inch tart pan with removable bottom or 8-inch springform pan with cooking spray. Bring water, salt to boil in saucepan. Gradually stir in cornmeal; cook, stirring, 3 minutes, until thickened. Remove from heat. Stir in 1/2 cup Parmesan, basil, garlic, pepper. Spread in pan, leaving 1/2-inch rim all around. Cover; refrigerate 1 hour, until firm. (Can be prepared a day ahead.)
- 2 of 4 Heat oven to 350 degrees F. Saute mushrooms in oil in large skillet over medium-high heat 5 minutes.
- 3 of 4 Top polenta with sauce, mushrooms, remaining Parmesan.
- 4 of 4 Bake in 350 degree F oven 15 minutes. Makes 8 servings.
Servings Per Recipe: 8
Per Serving: 5 g Fat, total, 7 mg chol., 6 g pro., 17 g carb., 2 g fiber, 2 g sat. fat, 133 kcal cal., 634 mg sodium