Polenta con Funghi (Italian Creamy Cornmeal with Sauteed Mushrooms)

Tear or slice 250 g mixed mushrooms into similar sizes and thinly slice 2 garlic cloves. Set both a whisk and a sturdy spatula beside the stove before starting the polenta. Bring 600 ml water and 0.75 teaspoon salt to a full boil in a heavy pot, then lower the heat to medium-low. Sprinkle in 140 g polenta cornmeal little by little while whisking constantly. Dumping it in at once traps dry pockets before the grains can hydrate evenly. Once all the cornmeal is incorporated, cook it over low heat for about 25 minutes. Scrape the bottom frequently with the spatula to prevent sticking. If the mixture becomes too thick before the grains taste tender, loosen it with small splashes of hot water rather than adding a large amount at once. For the topping, heat a wide pan over high heat and briefly cook the garlic in 1 tablespoon olive oil. Add the mushrooms in a broad, uncrowded layer. Continue until their moisture evaporates and their edges brown instead of steaming in pooled liquid. When the polenta is smooth and the grains are tender, turn off the heat and stir in 1 tablespoon butter and 30 g Parmesan. Spoon it onto plates while it is still loose and creamy, top it with the browned mushrooms, and serve hot before the polenta firms as it stands.