Instructions

FOR THE POLENTA:
Line an 8-inch square pan with foil, extending it over the edges. In a saucepan, bring 1-2/3 cup water, butter, bay leaves to boil. Stir together, in a small bowl, cornmeal, 1 cup cold water and salt. slowly add moistened cornmeal to boiling water, stirring constantly. Cook and stir just until mixture returns to boil. Reduce heat to low; cook, uncovered, for 10-15 minutes or until thick, stirring occasionally. Remove bay leaves, stir in cheese until melted.
Spread polenta evenly in square pan and cool; cover and chill for several hours or overnight. Lift polenta from pan using foil, cut into 8 triangles. Brush polenta with olive oil and grill for 10-15 minutes over med-high heat, or until golden. Or saute in skillet in hot olive oil. Keep polenta warm in 300 degree oven while mushrooms cook.
FOR THE MUSHROOMS:
Place all the ingredients in a sealable bag or bowl. Seal and chill 2 to 24 hours, turning bag or stirring mixture occasionally. After the polenta has been cooked, saute the mushrooms over medium-high heat for 4-5 minutes, until mushrooms are tender but most of liquid remains. Spoon over polenta, sprinkle with parsley and serve.