Polenta
In top of double boiler, over direct heat, bring 1 quart water to boil. Add: 1-1/4 teaspoons salt. Gradually let 1 cup yellow cornmeal trickle into boiling water, stirring constantly. When polenta becomes thick, place pan in bottom of double boiler. Cover and cook over hot water for 2 hours. Pour into a loaf-shaped baking dish and chill overnight.
Pasticcio
Preheat oven to moderate (350 degrees). Turn out chilled loaf of polenta and slice it in 3 horizontal layers. Butter the baking dish and sprinkle it with: 2 tablespoons bread crumbs. Place a sliced layer of polenta on bottom of dish. Dot with: 1 tablespoon butter. Cover with: 1/2 cup sliced mushroom caps and 3 tablespoons cream. Sprinkle with: 1 tablespoon grated Parmesan cheese. Put second slice of polenta on top. Repeat step 4. Put last layer on top. Dot with: 1 tablespoon butter and sprinkle with: 1 tablespoon Parmesan cheese. Cover and bake 1-1/2 hours in the moderate oven.
NOTE:
Polenta is delicious if allowed to chill in a jelly-roll pan. When cool, turn it out and cut into 2 inch strips or squares and fry in hot fat.