1 package (20 g) dried porcini mushrooms

3/4 cup (180 ml) boiling water

2 1/2 cups (625 ml) milk

1/2 cup (125 ml) fine cornmeal

1/4 cup (60 ml) grated Parmigiano-Reggiano cheese

1 tablespoon (15 ml) butter

1 package (227 g/8 oz) white mushrooms, sliced

1 shallot, chopped

1 clove garlic, chopped

1 pinch hot pepper flakes

2 tablespoons (30 ml) olive oil

1/2 teaspoon (2.5 ml) chopped fresh rosemary

1/2 teaspoon (2.5 ml) chopped fresh thyme

Salt and pepper

Place the dried mushrooms in a small bowl, cover with boiling water and let stand 5 minutes. Drain the mushrooms well, then strain the soaking liquid through a fine-mesh sieve. Set the mushrooms and soaking liquid aside separately.

In a saucepan over medium-low heat, bring the milk to a boil. Add the polenta in a thin stream, stirring with a whisk. Reduce the heat and simmer, stirring constantly with a wooden spoon until tender, about 10 minutes. Remove from the heat and add the cheese and butter, stirring vigorously to combine. Season with salt and pepper. Set aside and keep warm.

In a skillet over medium-high heat, brown the mushrooms, shallot, garlic and hot pepper flakes in the oil. Season with salt and pepper. Add the mushroom soaking liquid and the herbs. Bring to a boil and reduce until nearly dry. Stir into the polenta. Adjust the seasoning.

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