|Italian sausage||1 Pound, casing removed and sausage crumbled|
|Mushrooms||1 Pound, sliced lengthwise|
|Olive oil||2 Tablespoon|
|Canned tomatoes||2 1⁄2 Cup (40 tbs)|
|Water||3 Cup (48 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Yellow cornmeal||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
Cook sausage and mushrooms in hot oil in a large heavy skillet until lightly browned.
Stir in tomatoes, 1 teaspoon salt, and the pepper.
Simmer 20 to 30 minutes.
Meanwhile, bring water and remaining salt to boiling in a saucepan.
Gradually add a mixture of the cornmeal and cold water stirring constantly; continue boiling until mixture thickens.
Cover, lower heat, and cook slowly 10 minutes or longer.
Transfer cornmeal to a warm platter and top with the sauce.
Sprinkle with shredded Parmesan.