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Herbed Polenta Toast with Sautéed Mushrooms
Provided by Martine Marcus
4 – 6
1 1/2 hours
½ cup polenta, coarse ground
2 cups water
1 tsp salt
Pinch of black pepper
1 bay leaf
1 Tb olive oil
3 ounces hard cheese (Aged Gouda, Reggiano, etc.)
¼ cup fresh herbs (parsley, chives, etc.)
Preheat oven to 350 degrees.
Bring water to a boil with bay leaf, [...]