Wet polenta with fresh porcini
For 6–8
2 kg (4.1/2 lb) fresh porcini mushrooms, brushed clean and cut into 5 cm (2 in) slices
350 g (12 oz) bramata polenta (organic polenta flour)
1.75–2 litres (3–3.1/2 pints) water
Maldon salt and freshly ground black pepper
200 g (7 oz) unsalted butter, softened
200 g (7 oz) Parmesan, grated
3 tablespoons olive oil
2 garlic cloves, peeled and thinly sliced
1 small dried red chilli, crumbled
juice of 1 lemon
4 tablespoons roughly chopped fresh flat-leaf parsley
Make the Wet Polenta as in the previous recipe. When cooked, stir in 50 g (2 oz) of the soft butter, half the grated Parmesan, black pepper and some salt if needed.
Heat the oil and the remaining butter together in a large frying pan until almost smoking. Add the mushrooms and fry quickly, turning the slices over so that they brown evenly. Add the garlic, and stir it into the mushrooms; it will cook very quickly. Season generously with the dried chilli, salt and pepper, and finally add the lemon juice and the parsley.
Serve the wet polenta with the remaining Parmesan sprinkled over each serving before you spoon over the mushrooms.