Step 1

Preheat oven to 350 degrees F.

Step 2

Place the oil in a heavy skillet and brown the sausage meat until no longer pink.

Step 3

Add the mushrooms, onion, and garlic, and cook over medium heat until everything is soft and golden brown.

Step 4

Season with thyme, oregano, parsley, salt and pepper and set aside.

Step 5

Pour the water into a medium pot and season with salt and pepper.

Step 6

Whisk the cornmeal as you pour it into the water to prevent lumps, then bring to a boil.

Step 7

Reduce the heat to medium and cook for another 5 to 7 minutes until thick.

Step 8

Fold the butter and cheese into the polenta until completely mixed.

Step 9

Lightly greasy an ovenproof casserole and pour in half the polenta.

Step 10

Scatter all but 3/4 cup of the sausage mushroom mixture over the polenta.

Step 11

Scatter 3/4 cup of the cheese on top of the sausage mixture, then cover with the remaining polenta.

Step 12

Top the polenta with the 1/2 of sausage mixture and remaining cheese, then bake for 25 minutes until golden and bubbly.