Creamy Polenta with Sauteed Mushrooms

I baked up some Sour Cream Coffeecake from Everyday Food this weekend when I noticed a recipe for polenta in same issue so I cooked up som Creamy Polenta with Sauteed Mushrooms to boot. I've always been a bit wary of "polenta" because the name reminded me of gross and nasty things, but I gave the recipe a whirl and the results were pretty darned tasty. Serves three, meal sized portions.

Polenta:
4 cups water
1.5 teaspoon salt
1/8 teaspoon pepper
3/4 cup cornmeal
1 tablespoon butter
1/4 cup grated parmesan cheese
2 tablespoons of chopped basil

1. Bring to boil the water + salt + pepper. med high heat.
2. Slowly whisk in the cornmeal in a constant stream. Whisk continuously.
3. Lower heat to med low to thicken, stirring occasionally. 10-15 minutes
4. Remove from heat, stir in cheese, butter and basil.

Sauteed Mushrooms:
1 carton 10oz mushrooms sliced
2 small tomatoes chopped
1/4 cup chopped basil

1. Heat 2 tablespoon olive oil
2. Saute mushrooms for 5 minutes or until tender and yummy looking
3. Remove from heat and stir in tomatoes and basil.
4. Season with salt and pepper.
5. Top Creamy Polenta with Mushrooms.