For the polenta
350 g (12 oz) bramata polenta
1.75–2 litres (3–3.1/2 pints) water
Maldon salt and coarsely ground black pepper
150 g (5 oz) unsalted butter
200 g (7 oz) Parmesan, freshly grated
1 kg (2.1/4 lb) fresh porcini or other strong-flavoured mushrooms
2 tablespoons extra virgin olive oil
50 g (2 oz) unsalted butter
2 garlic cloves, peeled and chopped
2 tablespoons fresh thyme leaves, roughly chopped
3 tablespoons fresh flat-leaf parsley, stalks removed and leaves chopped
juice of 1 large lemon
Put the polenta flour in a large jug. Bring the water to the boil in a large saucepan and add 1 teaspoon salt. Lower the heat to a simmer and slowly add the polenta flour, stirring with a whisk until completely blended. It will now start to bubble volcanically. Reduce the heat to as low as possible, and cook the polenta, stirring from time to time to prevent a skin forming on top, for about 40–45 minutes. The polenta is cooked when it falls away from the sides of the pan and has become very dense. Stir in the butter and Parmesan and season generously. Keep on a very low heat and place a piece of greaseproof paper over the surface to prevent a skin forming.
Carefully clean the mushrooms – wipe away any mud with a damp cloth and cut off any soft or maggoty bits. Roughly slice the mushrooms lengthways.
In a large, thick-bottomed saucepan, gently heat the oil and butter over a medium heat. When it is hot add the porcini, and push the slices around the pan until they begin to colour. Then add the garlic and thyme, and cook until the porcini are soft and the white parts have browned – this will take up to 10–15 minutes. Finally add the parsley, lemon juice, salt and pepper..
To serve, place the wet polenta on each plate, spoon over the porcini and some of the juices from the pan. Serve with extra Parmesan.