Ingredients

• 150 g dry regular polenta
• 600 ml water, plus more as needed
• 240 ml whole milk
• 400 g mushrooms, sliced
• 1 tablespoon olive oil
• 20 g unsalted butter
• 30 g grated Parmesan
• ½ teaspoon Flour & Herbs Smoky Porcini Sea Salt, divided
• 1 tablespoon chopped parsley

Seasonings used: Smoky Porcini Sea Salt

Directions

1. Cook the polenta gently. Bring the water and milk to a gentle simmer in a heavy saucepan. Slowly whisk in the polenta to prevent lumps. Reduce the heat and cook for about 30–40 minutes, or according to the package, stirring frequently along the bottom. Add hot water as needed; the finished polenta should be tender and spoonable, not gritty or stiff.
2. Brown the mushrooms. While the polenta cooks, heat the olive oil in a wide skillet over medium-high heat. Add the sliced mushrooms in batches so they brown instead of steaming. Cook for about 8–10 minutes in total, turning occasionally, until their released liquid has mostly evaporated and the edges are golden. Toss with half the porcini salt.
3. Enrich and season. Stir the butter, Parmesan and remaining porcini salt into the cooked polenta until melted and evenly combined. Taste before adding any more salt. If the mixture has thickened while standing, loosen with a small splash of hot water.
4. Assemble the bowls. Spoon the warm polenta into bowls and top with the mushrooms and parsley. Serve promptly: polenta firms as it cools. Keep any polenta waiting in the pan over very low heat, stirring and adding water as needed.