This is comfort food at its classiest, a mating of several varieties of wild mushrooms with creamy polenta, which is just grits gone elegant. Extravagant and easy.
SERVES 4 AS A MAIN DISH OR 6 AS A SIDE DISH
CREAMY POLENTA
| 1½ | cups chicken stock |
| 1½ | cups water |
| ½ | teaspoon salt |
| ¾ | cup stone-ground polenta (coarse) cornmeal |
| ½ | cup mascarpone cheese, preferably, or cream cheese |
| 3 | tablespoons porcini-flavored oil, other mushroom-flavored oil, roasted garlic oil, or olive oil |
| 1 | tablespoon butter |
| 1½ | pounds mixed wild mushrooms, preferably a combination of portobellos, porcini, cremini, oyster, or shiitakes, sliced ⅓ inch thick |
| Porcini-flavored oil, other mushroom-flavored oil, roasted garlic oil, or olive oil | |
| 1 | tablespoon minced fresh thyme or 1½ teaspoons dried thyme |
| ¾ | teaspoon salt |
| 1 | tablespoon butter |
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
In a large, heavy saucepan, bring the chicken stock and water to a boil over high heat. Add the salt and sprinkle in the polenta gradually, stirring continually. Reduce the heat to medium-low and simmer the polenta until thick and soft, about 20 to 25 minutes. Stir occasionally and more frequently as the spoon meets resistance. When cooked through, stir in the cheese, oil, and butter. Cover and keep warm.
Place the mushrooms in a shallow bowl or dish. Drizzle them with just enough oil to coat and toss them gently with the thyme and salt.
Grill the mushrooms uncovered over medium heat for 2 to 3 minutes per side, until tender. If grilling covered, cook for 4 to 5 minutes, turning once midway.
As the mushrooms come off the grill, toss them in a bowl with the remaining tablespoon of butter. Spoon the warm polenta into the center of a platter, top with the mushrooms, and serve immediately.