300 grams polenta
600ml chicken stock
80 grams butter
1 cup grated Parmesan
15 grams dried porcini mushrooms
2 tablespoons olive oil
40 grams butter
850 grams mixed mushrooms (I used field and brown button), sliced
1 tablespoon finely chopped rosemary
sea salt and freshly ground black pepper
4 cloves garlic, peeled and crushed
⅓ cup white wine
½ cup cream
25cm x 34cm baking dish brushed lightly with 1 tablespoon olive oil
Pour 1 cup of boiling water over porcini mushrooms and set aside.
Polenta: Place the stock and milk in a large saucepan and bring to a simmer. Remove from the heat and add the polenta in a steady stream, whisking to prevent lumps. Return to a low heat for 3-4 minutes and stir through the butter and Parmesan until very thick and smooth. Season to taste. Pour into the oiled baking dish. Place in the fridge to chill for 3 hours or up to 12 hours. Remove from the dish and cut into 12 rectangles. Place on a baking tray lined with baking paper and return to the fridge until ready to bake.
Preheat oven to 210°C.
Bake polenta slices for 15 minutes.
Mushrooms: Heat the olive oil and half the butter in a large sauté pan. Fry the mushrooms with the rosemary and a generous grind of salt and pepper over a medium high heat for five minutes. Do this in two batches if the pan is too crowded. Strain the porcini mushrooms, reserving the soaking liquid, and chop. Sieve the liquid to remove any grit and add to the pan with the chopped porcini, garlic, wine and cream. Cook for a further 6-7 minutes over a medium heat until two thirds of the liquid is absorbed. Stir through the remaining butter.
Serve two polenta pieces per person with mushrooms spooned over the top.