• 4 cups cold water
• 1/2 teaspoon salt
• 1 cup cornmeal
• 1 tbs unsalted butter, optional

Bring the water to a boil in a large, heavy pot over medium heat and add the salt. As soon as the water begins to simmer, start pouring the cornmeal by the handful in a slow, thin stream, and stir constantly with a long wooden spoon or a wire whisk to prevent lumps. When all the cornmeal has been incorporated, reduce the heat a bit and stir the polenta with a wooden spoon, reaching all the way to the bottom and the sides of the pot. Cook the polenta at a steady simmer stirring constantly. As it cooks, the polenta will thicken considerably and will bubble and spit back at you. Reduce the heat a little to avoid being splattered by the bubbles. Cook and stir the polenta for about 40 minutes. Polenta is done when it comes away effortlessly from the side of the pot. If using butter or parmigiano, add it to the cooked polenta just before turning the heat off, and stir until everything is well incorporated and polenta has a smooth, creamy, thick consistency.

• 1/4 cup extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 pound porcini mushrooms, sliced
• 1 tablespoons chopped parsley
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped sage
• salt & freshly ground pepper

Heat a large skillet over moderately high heat. Add the half of the oil and sauté the garlic until translucent. Add the porcini mushrooms, and sautè until softened. Stir in the parsley, rosemary and sage. Continue cooking the porcini until cooked throughout. Add the rest of the oil, season with salt and pepper. Serve immediately, over warm polenta. Serves 4

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