114.5-ounce can of stewed or diced tomatoes, in their juices
1 ½tablespoonsof oregano
Salt and pepperto taste
6fresh basil leaveschopped for garnish
Place 3 cups of water in a medium saucepan and bring to a boil. While the water is heating up, place all the cornmeal and 1 cup of cold water in a mixing bowl. Mix together until you get the consistency of paste.
Once the water is brought to a boil, add in a tablespoon of salt and pour in the polenta paste. Bring the mixture to a boil for about a minute, stirring the entire time with a wooden spoon and turn down to low heat.
Simmer on low heat for 30 minutes, stirring most of the time. If lumps appear, stir them out or mush against the edge of the pot. You will know the polenta is done when the spoon can stand up in the middle on it's own and it starts to separate from the side of the pot.
While the polenta is simmering, preheat the oven. In a pan, heat the olive oil and add in the garlic and onions.
Let them cook until brown and add in the mushrooms and stewed tomatoes.
Add in the oregano, salt, and pepper and stir. Turn down to low/medium heat and mix in the fresh basil. Let this sauce simmer until you're ready to serve the whole dish.
Once the polenta is done on the stovetop, pour the mixture into the casserole dish and bake for 20 minutes.
Let cool for a few minutes. Scoop out the polenta on a plate or bowl and pour sauce over it. Serve with a garnish of black pepper and fresh basil.