I know I've talked to you about polenta before, and specifically an exotic mushroom polenta, but before you ask me to apologize for what appears to be blatant redundancy let me just explain that this recipe, although similar, is actually quite different. You see, the last one was firm and grilled, and yes, quite tasty if I do say so myself. But this one...oh! this one is soft and creamy goodness. If the angels above had a charming little café this would surely be a standard on their menu.
Creamy Porcini Polenta
1 cup polenta
4 cups water
4 tablespoons butter
1 cup porcini mushrooms (dried or fresh)
1/2 cup heavy cream (or until desired consistency)
1 cup grated Parmesan cheese (or more to taste)
Salt to taste
In a large heavy bottomed saucepan, season water with salt and bring to a boil. Quickly whisk in the polenta until fully incorporated.
Lower the heat to a simmer, add the butter and porcini and allow the polenta to cook, stirring occasionally for about 30 minutes.
Finish by stirring in the cream and Parmesan cheese. If necessary, add salt to taste. Yields about 8 side servings (or 4 if you really like polenta).