Mushroom and Herb Polenta

A very rich and satisfying dish, perfect for a cold winter's day. The polenta is creamy and cheesy, flavoured with rosemary, topped with more cheese and sauteed mushrooms and finished under the broiler.

I usually make a new recipe as written the first time, but I must admit that I used far less fat than the recipe called for - there was more than enough contributed by the cheese; I also used less truffle oil as it's not to everyone's taste in my household. It tasted fantastic so I don't know that the dish suffered as a result of these changes....

Vegetarian daughter enjoyed it as her entree, and the rest of the family, as a side.