This is a good dish to prep ahead and eat cold. Once chilled, it sets to firm pieces that can easily be wrapped and eaten out of hand without a lot of mess.

6 cups (1.5 L) button mushrooms, sliced
1 Tbsp (15 mL) extra-virgin olive oil
1/4 red onion, thinly sliced
1/2 cup (125 mL) fresh basil, shredded
3 cups (750 mL) water
1/2 tsp (2 mL) sea salt
1 1/2 cups (350 mL) instant polenta (use dry grains, not the tube)
1 cup (250 mL) milk
2 large tomatoes, chopped
1 cup (250 mL) grated mozzarella

In large frying pan, fry mushrooms in olive oil over medium-high heat until tender, then stir in onion and basil. Turn into a bowl.

Pour water into frying pan (no need to wash it). Bring to a boil, then add salt. Slowly add polenta, stirring constantly. Continue stirring until all water is absorbed, about 3 minutes. Add milk and stir until absorbed. Stir in mushrooms, tomatoes, and cheese.

Turn into 13 x 9 x 2 (3.5 L) baking pan lined with plastic wrap. Press another piece of plastic over top and press down to smooth surface. Refrigerate until firm, at least 3 hours or overnight. Cut into squares.

Serves 8.

Each serving contains: 210 calories; 11 g protein; 2 g total fat (0 g sat. fat, 0 trans fat); 38 g carbohydrates; 5 g fibre; 269 mg sodium