CREAMY POLENTA WITH MUSHROOMS

INGREDIENTS

Servings: 4-6 Time: 1 hour

For the polenta:

2 cups minus 3 tbsps whole milk 1 tsp salt, or to taste 1 ¾ cups polenta or cornmeal 4 tbsps unsalted butter, or to taste 1 tbsp grated Parmesan, or to taste

For the mushrooms:

15g dried porcini mushrooms 5 tbsps cold unsalted butter, cut into pats, divided 1 clove garlic, peeled and minced 225g fresh mushrooms, wild or cultivated, sliced thin 1 tsp fresh thyme leaves 1 tbsp soy sauce 1 tbsp heavy cream 1 tbsp extra-virgin olive oil

Pinch freshly ground black pepper

PREPARATION:

1. Make the polenta: Bring 4 ½ cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.

2. Turn heat to low. Cook for about 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with ½ cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.

3. Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.

4. Meanwhile, make the mushrooms: Put the dried mushrooms in a small bowl, and cover with about ½ cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.

5. Melt 2 tbsps of the butter in a saute pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.

6. Add the fresh and reconstituted mushrooms and thyme to the pan, and saute 3 to 4 minutes, turning until browned. Add about ¼ cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tbsps of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.

7. Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.