• 7 C. water
• 2 tsp. salt, plus more, to taste
• 2 C. Italian polenta
• 4 Tbs. unsalted butter, cut into cubes
• 2 Tbs. butter
• 1 C. freshly grated Parmigiano-Reggiano cheese
• 3/4 lb. assorted wild mushrooms, cut into ½" pieces
• 1 tsp. chopped fresh thyme
• 1/4 C. Madeira
• 2 C. unsalted chicken broth
• Freshly ground pepper, to taste

In a large pot over high heat, bring the water to a boil. Add the 2 tsp. salt. Stirring continuously with a wooden spoon, add the polenta in a thin, steady stream until

incorporated. Continue stirring to prevent lumps from forming. Reduce the heat so the mixture bubbles occasionally. Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, 35 to 40 minutes. Remove from the heat. Stir in the 4 Tbs. butter, a few cubes at a time, then stir in 1/2 C. of the cheese. Keep warm over very low heat.

In a large sauté pan over medium-high heat, melt the 2 Tbs. butter. Add the mushrooms and thyme and cook, stirring frequently, until browned, 5 to 7 minutes. Add the Madeira and cook, stirring, until the liquid has almost evaporated. Add the broth and bring to a boil. Season with salt and pepper. Divide the polenta among 4 to 6 warmed bowls. Spoon the mushrooms and broth around the polenta and serve immediately with the remaining cheese.

Yield: 4-6 servings

From: Williams-Sonoma Kitchen