Ingredients

• 3 1/2 cups water
• 1 teaspoon salt
• 1 cup cornmeal
• 4 tablespoons butter
• salt and pepper
• 1 lb. mushrooms, sliced
• 1 large clove garlic, minced
• 2 teaspoons mince fresh thyme or 1/2 teaspoon dried salt and pepper fresh thyme sprigs for garnish

Directions

In a saucepan over high heat, bring the water and salt to a boil. Reduce the heat to medium and add the cornmeal in a stream whisking constantly. Cook over medium-low heat, stirring frequently, for 15 minutes, or until the mixture is thick. Sitr in the butter and season with pepper, then pour the polenta into a buttered 9-inch-square shallow baking pan to cool. Cover and chill for at least 30 minutes.