Step 1

Prepare the polenta by bringing the 4 cups of water to a boil in a medium saucepan over medium high heat. Once the water boils, whisk in the polenta and reduce the heat to low. Continue to stir until it thickens, 1 to 2 minutes. Remove from the heat.

Step 3

Stir the garlic powder, ½ teaspoon of parsley, ¼ teaspoon of rosemary and salt, and the 1/8 teaspoon of black pepper into the polenta. Set aside.

Step 5

In a medium skillet, heat the olive oil over medium-high. Add the onion and carrot, and cook for 5 minutes. Add the mushrooms, and cook for 5 more minutes until the mushrooms have darkened and the other vegetables are slightly tender.

Step 7

Stir in the ½ teaspoon of parsley and salt, and the ¼ teaspoon of rosemary and black pepper.

Step 9

Add the stock to the skillet. In a small dish, stir together the cornstarch and the water. Pour this into the skillet. Increase the heat to high and cook about 2 minutes, stirring often, until the stock thickens into a gravy that coats the vegetables.

Step 11

Preheat the oven to 375 degrees Fahrenheit.

Step 13

Spray 4, 8-ounce ramekins with non-stick cooking spray and place them on a baking sheet. Divide the mushroom filling evenly between all four. Next, top each with an equal amount of the polenta. If it has thickened as it cooled, use clean hands to crumble and press the polenta over the filling.

Step 15

Bake for 15 minutes until the filling bubbles and the polenta begins to brown on top. Serve warm.