Preparation:

For the Polenta: 1.  Prepare polenta in accordance with the BASIC directions on the side panel, using half a cup less water.  Stir in two tablespoons of Colavita Extra Virgin Olive Oil and freshly ground black pepper, to taste. Pour the polenta into a shallow loaf pan lightly greased with olive oil.  After the polenta has cooled, cover the pan and refrigerate. 2. Heat the oven to 350 degrees.  Remove the chilled polenta "loaf" from pan and slice into 1/2 inch thick strips. Place polenta strips on a broiler pan and bake for 5 minutes.  Remove pan from oven and using a basting brush, brush the strips with olive oil.  Grill or broil until lightly browned, about 2 minutes on each side.  Serve plain as a side dish, or top with one of the sauces below, or your favorite sauce.

Fresh Tomato Salsa/Sauce: In a large bowl, combine the tomatoes, onions and basil.  Add olive oil and mix until well blended.  Add salt and pepper, to taste.  Heat or serve at room temperature.

Mushroom Sauce:  In a skillet, saute the onion in olive oil until slightly brown in color.  Add the mushrooms, salt, black and red pepper, and saute until mushrooms have cooked.  Then add wine and simmer until wine ins completely absorbed. Add cornstarch, if using, and stir until sauce thickens slightly.  Continue to simmer for several minutes.  Remove from heat, stir in parsley and serve over polenta.