Slow-Stirred Polenta with Porcini Mushrooms and Parmigiano

Place the dried porcini in a small bowl and cover with 250 ml of tepid — not boiling — water. Soak for 25–30 minutes until fully rehydrated. Lift them out, squeeze gently, and chop roughly. Strain the soaking liquid through a fine sieve or coffee filter to remove grit; reserve it.

While the porcini soak, bring 1.4 L of water to a rolling boil in a heavy-bottomed pot or Dutch oven. Add a heaped teaspoon of coarse salt.

Reduce the heat so the water stays at an active simmer. Whisking constantly, pour the cornmeal into the water in a thin, steady stream — think of it as a slow pour from one hand while the whisk moves in the other. Dumping it all at once guarantees lumps.

Once all the cornmeal is incorporated and no lumps remain, switch to a long wooden spoon. Reduce the heat to very low. Cook for 40–50 minutes, stirring vigorously every 2–3 minutes and scraping the bottom and sides of the pot. Polenta scorches quickly if left alone.

About 15 minutes before the polenta is done, start the mushrooms. Warm the olive oil in a wide skillet over medium-high heat. Add the garlic slices and cook 1 minute until fragrant but not browned.

Add the fresh porcini or cremini mushrooms in a single layer. Leave undisturbed for 3–4 minutes until golden on one side, then stir and cook for a further 2–3 minutes.

Add the chopped rehydrated porcini and pour in the white wine. Let it bubble and reduce for about 1 minute, scraping up any stuck bits.

Pour in the strained porcini soaking liquid. Simmer over medium heat for 5–7 minutes until the sauce has thickened slightly and coats the mushrooms. Season with salt and cracked black pepper. Stir in the parsley and remove from heat.

The polenta is ready when it pulls cleanly from the sides of the pot and a spoon stood upright in it holds its shape — it should have some resistance but no raw, grainy texture.

Remove the polenta from the heat. Add the cold butter cubes and all the Parmigiano at once. Stir vigorously for 1–2 minutes — this is the mantecatura. The polenta should turn glossy and creamy. Taste and adjust salt.

Spoon the polenta into warm bowls. Ladle the mushroom sauce over the top and serve immediately.