Preheat oven to 180°C. Rub a pie dish with butter. Cook polenta as per packet instructions, stir in the garlic butter and set aside keeping the lid on your pot to keep the polenta warm.
Fry the onions and mushrooms with the thyme in olive oil. Add the bacon bits and fry for another minute. Add the tomato pureé and the sugar, fry for further minute.
In a measuring cup add the flour and salt to the milk and mix. Incorporate the egg and mix it again.
Use the back of a metal tablespoon or a spatula to spread an even layer of polenta to the bottom of the pie dish covering the sides as well.
Top with the mushroom filling and pour the milk mixture over it.
Sprinkle with the cheese and bake for 15 -20 minutes.
Reprinted with permission of Daily Dose of Fresh. To visit Daily Dose of Fresh
's blog, click here.