Instructions: Butter or vegetable oil (or a mixture of both) for frying polenta slices

Heat the olive oil and butter in a skillet. When the butter has melted and looks foamy, add the onion and mushrooms and cook over moderate heat 1 to 2 minutes. Add garlic and cook another minute.

Remove pan from the heat and stir in the parsley and herbs. Set the mixture aside.

Prepare polenta to firm stage as directed in accompanying recipe (cook for 15 minutes). Stir in the herb mixture and the cheese. Spoon the polenta into 6 lightly buttered muffin tins. Refrigerate until the polenta is cold and firm (at least 2 hours).

Preheat oven to 350 degrees. Unmold the muffins.

Reheat the muffins about 12 minutes. (Alternatively, pour mixture into a loaf pan, chill, slice and saute the slices.)

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