Polenta with Mushrooms and Soy

cooking.nytimes.com

Kristen N

subheading: FOR THE POLENTA:

2 cups minus 3 tablespoons whole milk

1 teaspoon salt, or to taste

1 ¾ cups polenta or cornmeal

4 tablespoons unsalted butter, or to taste

1 tablespoon grated Parmesan, or to taste

subheading: FOR THE MUSHROOMS:

½ ounce dried porcini mushrooms

5 tablespoons cold unsalted butter, cut into pats, divided

1 clove garlic, peeled and minced

8 ounces fresh mushrooms, wild or cultivated, sliced thin

1 teaspoon fresh thyme leaves

1 tablespoon soy sauce

1 tablespoon heavy cream

1 tablespoon extra-virgin olive oil

Freshly ground black pepper

Directions at cooking.nytimes.com

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