Polenta e Funghi

Soak the dried porcini in 200 ml of hot water for 20 min. Lift out and chop. Strain and reserve the soaking liquid.

Bring 1 L of water to a boil in a heavy saucepan. Add 1.5 tsp salt. Pour in the polenta in a thin, steady stream, whisking constantly to prevent lumps.

Switch to a wooden spoon. Cook over low heat, stirring continuously, for 35–40 min until the polenta pulls away from the sides of the pan. The polenta should be thick but still flowing.

Stir in the cold butter and parmigiano off the heat. Cover and keep warm.

Cook the mushrooms: melt 40 g butter in a wide skillet over medium-high heat. Add the sliced fresh mushrooms and cook without stirring until golden on the underside, about 4 min. Add the chopped porcini, garlic, and thyme; stir and cook for 2 min.

Add the white wine and let it evaporate. Add the strained porcini soaking liquid. Simmer for 5 min until the sauce reduces and coats the mushrooms. Season with salt and pepper.

Spoon the polenta into deep bowls. Top with the mushroom sauce. Scatter with parsley.