Polenta with mushroom gravy

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Mushroom gravy

1 yellow onion
4 cups of crimini mushrooms
1 potato grated
½ white table wine
1 cup diced green onion
1 cube vegetable bouillon
1 T butter or substitute
½ cup garbonzo bean flour
1 T dill

Saute onion mushroom, and potato in wine until tender. Add bouillon, flour, and dill. Cook until it thickens and then add green onions. Serve

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