• 2  tablespoons olive oil
• 1  clove garlic, crushed
• 1  can (8 ounces) sliced mushrooms, drained, or 1 pound fresh mushrooms, sliced
• 1  can (16 ounces) tomatoes (undrained)
• ¹/₃ cup tomato paste
• 1  teaspoon salt
• ¹/₄ teaspoon ground pepper
• 3  cups water
• 1¹/₂ teaspoons salt
• 1  cup enriched cornmeal
• 1  cup cold water
• Grated Parmesan or Romano cheese

1. Heat olive oil and garlic in a skillet. Add mushrooms and cook about 5 minutes, stirring occasionally. When lightly browned, stir in tomatoes with liquid, tomato paste, salt, and pepper. Simmer 15 to 20 minutes.
2. Meanwhile, bring 3 cups water and 1¹/₂ teaspoons salt to boiling in a saucepan. Mix cornmeal and 1 cup cold water; stir into boiling water. Continue boiling, stirring constantly to prevent sticking, until mixture is thick. Cover, reduce heat, and cook over low heat 10 minutes or longer.
3. Turn cooked cornmeal onto warm serving platter and top with the tomato-mushroom mixture. Sprinkle with grated cheese. Serve at once.

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