Over a medium-high heat in a large saucepan that allows for stirring, heat milk, cornmeal and 2 cups water. Give it an initial stir to blend ingredients, then let cook until it thickens up a bit, about 5 minutes. At this point, stir continuously so that contents thicken up without sticking to saucepan, about 10 minutes. Add the mascarpone and Parmesan. Cook, stirring, until polenta is thick enough to pour out, another 5 minutes. Pour into individual muffin pans or one big pan. Let cool at room temperature for approximately 10 minutes. Refrigerate the polenta for later use.
When you're ready to serve the polenta: Preheat the oven to 375 degrees F.
Top the polenta cake with the Sauteed Mushrooms and shredded mozzarella, if using, and bake 5 to 8 minutes. Enjoy!
Over a medium-high heat, heat oil in a medium frying pan. Add garlic and let brown, approximately 1 minute. Throw in mushrooms and allow to brown and cook down, stirring, approximately 5 minutes. Add tomato sauce, salt and pepper. Lower heat to low and let simmer for an additional 5 minutes.
Do not use instant polenta for this recipe.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.