Polenta con Funghi (Italian Creamy Cornmeal with Sauteed Mushrooms)

Tear or slice the 250 g mixed mushrooms into similar sizes, and thinly slice the 2 garlic cloves.

Set a whisk and a sturdy spatula beside the stove because the polenta needs steady stirring once the cornmeal goes in.

Put 600 ml water and 0.75 teaspoon salt in a heavy pot and bring it to a full boil.

Lower to medium-low once it bubbles strongly so the water stays hot without boiling over when the cornmeal is added.

Sprinkle in the 140 g polenta cornmeal little by little while whisking constantly.

Do not dump it in at once, or dry pockets and lumps will form before the grains have time to hydrate evenly.

Cook on low heat for about 25 minutes, scraping the bottom often with the spatula so it does not stick.

If the polenta turns too thick before it tastes tender, loosen it with small splashes of hot water.

Heat a wide pan over high heat and briefly cook the garlic in 1 tablespoon olive oil until fragrant.

Add the mushrooms in a broad layer, avoiding crowding, and saute until moisture evaporates and the edges turn browned.

When the polenta is smooth and the grains taste tender, turn off the heat and stir in 1 tablespoon butter and 30 g Parmesan.

Spoon it onto plates while loose and creamy, top with the browned mushrooms, and serve hot.