Roasted Mushroom Polenta Bake

Locally milled polenta, cooked soft and buttery with local milk and plenty of Chapel Hill Creamery Calvandar cheese to finish. We top the polenta with oven roasted cremini, shitake and portobella mushrooms, tossed with a garlicky melange of olive oil and fresh chopped Italian parsley. Serves 4-6 as a side, or 3-4 for dinner.