Instructions: Place the mushrooms in 2 cups lightly salted water in a medium saucepan and bring to a boil. Simmer for 1 minute, then slowly add the cream of wheat, stirring. Continue to stir gently while the cereal thickens, about 10 minutes. Cereal should become very thick. Remove from the heat and add the garlic, eggs, egg yolks, cheese, red pepper, and Tabasco sauce, and salt to taste, blending thoroughly.

Pour the warm mixture onto a well-oiled baking sheet and spread it out, making the surface as even as possible. Let cool, uncovered, in the refrigerator until cool to the touch.

Remove from the refrigerator and cut into decorative patterns with a cookie cutter. Cover with plastic wrap and refrigerator. When ready to use, place the pieces of polenta on a pan lined with aluminum foil and heat in a 400F oven for 5 minutes.

Serve immediately.

Serves 6

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