INGREDIENTS

INSTRUCTIONS

To make the sauce: Heat the oil in heavy saucepan over medium heat.
Add the chopped garlic and stir until golden, about 3 minutes. Using  a
slotted spoon, remove and discard the garlic. Add the tomatoes and
basil to the saucepan. Season lightly with salt and pepper. Bring to
simmer, reduce heat to low and simmer for 10 minutes, stirring
occasionally. Add the wine and simmer for 5 minutes.  Puree the sauce
in a processor or blender. Adjust seasoning with salt,  pepper and
sugar. To make the polenta: Butter a 9- inch glass baking  pan. Melt
the butter in a heavy saucepan over medium heat. Add the  garlic and
saute until golden, about 3 minutes. Add the water and  salt and bring
to a boil. Slowly add the polenta in a continuous  stream, whisking
constantly. Reduce heat to low, and cook, stirring,  until the polenta
is very thick, about 20 minutes. Pour into the  prepared baking pan,
building up the sides slightly.  Position the broiler rack at least 8
inches from the heat source;  preheat the broiler.  Or preheat oven to
400 degrees.  To make the filling: Heat the oil in a large heavy
skillet over medium  heat. Add the mushrooms and saute until tender,
about 5 minutes.  Spoon over the polenta. Sprinkle with the olives,
basil, thyme, goat  cheese, the Marinara Sauce, mozzarella and
Parmesan.  Broil until the cheese is fully melted and golden brown,
watching  carefully to avoid burning.  Or bake until the cheese melts,
about 20 minutes.  Let stand for 5 minutes before cutting into squares
and serving.  Serves 4 to 6. PER SERVING: 370 calories, 14 g protein,
25 g  carbohydrate, 24 g fat (10 g saturated), 40 mg cholesterol, 867
mg  sodium, 3 g fiber.  Recipes from Article, "Rainy-Night Suppers: Ten
top chefs create sunny  Mediterranean dishes..." by Robin Davis,
Chronicle Staff Writer,  Wednesday, February 18, 1998 (C) 1998 San
Francisco Chronicle. URL:  Notes: This deliciously homey dish comes
from chef Kerry Heffernan of  Autumn Moon Cafe in Oakland. She
recommends serving it with a simple  salad.  Recipe by: Kerry
Heffernan, Autumn Moon Cafe, Oakland (1998)  Posted to MC-Recipe Digest
by KitPATh <phannema@wizard.ucr.edu> on  Feb 18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 543
Calories From Fat: 241
Total Fat: 27.4g
Cholesterol: 63.9mg
Sodium: 1540.4mg
Potassium: 340mg
Carbohydrates: 46.2g
Fiber: 7g
Sugar: 3.6g
Protein: 28.1g