Method:

Prepare the Polenta:

In a large pot, bring 4 cups of water to a boil, then add the salt.

Gradually whisk in the polenta, ensuring no lumps form.

Reduce the heat and stir continuously for 30-40 minutes. The polenta will thicken and become creamy. If using instant polenta, this will take much less time (about 5-10 minutes).

Stir in the butter and Parmesan cheese once the polenta is done. Keep warm.

Cook the Mushrooms:

While the polenta is cooking, heat a tablespoon of olive oil in a sauté pan over medium heat.

Add the garlic and sauté for a minute before adding the mushrooms.

Cook the mushrooms until they're golden and have released their moisture, about 5-7 minutes.

Add a pinch of thyme or rosemary and season with salt and pepper.

Assemble the Dish:

Serve the creamy polenta in bowls, then top with the sautéed mushrooms.

Optionally, drizzle with a little cream for richness and garnish with extra Parmesan or fresh herbs.

Variations:

Cheese Polenta: For a richer dish, stir in more cheese or use different cheeses like Fontina or Gorgonzola.

Vegan: Skip the butter and cheese, or substitute with plant-based options like vegan butter and nutritional yeast.

Mushroom Types: While porcini mushrooms are traditional, you can also use button, cremini, or shiitake mushrooms for different textures and flavors.

Tips:

Stir the polenta constantly to prevent lumps, and always add the cornmeal slowly.

If the polenta becomes too thick, add more water or broth to adjust the consistency.

For extra flavor, sauté the mushrooms with a splash of white wine.