Anson Mills Rustic Polenta Integrale With Mushrooms and Soy Sauce

I've been planning to make Mushroom Risotto in my "Instant Pot", but haven't got to it yet.  When I saw this recipe, I knew I would make it first before the risotto.  I have Anson Mills polenta in the freezer and have been deciding on a worthy recipe for it.  This was it.  I actually have a bunch of recipes I'm planning to make, waiting for me to get to, but when I saw this, it became #1 on my  list.  I followed the website directions on my polenta for this meal.  I already knew that the *star* of this dish was going to be the polenta.

Trust me on Anson Mills products.  They are SUPERB!  I get them delivered to my co-worker's P.O.Box in the U.S.  It is a must have for me...

FOR THE POLENTA:

• 2 cups minus 3 tablespoons whole milk
• 1 teaspoon salt, or to taste
• 1 ¾ cups polenta or cornmeal
• 4 tablespoons unsalted butter, or to taste
• 1 tablespoon grated Parmesan, or to taste

FOR THE MUSHROOMS:

• ½ ounce dried porcini mushrooms
• 5 tablespoons cold unsalted butter, cut into pats, divided
• 1 clove garlic, peeled and minced
• 8 ounces fresh mushrooms, wild or cultivated, sliced thin
• 1 teaspoon fresh thyme leaves
• 1 tablespoon soy sauce
• 1 tablespoon heavy cream
• 1 tablespoon extra-virgin olive oil
• Freshly ground black pepper

I had some dried porcinis in the cupboard and I have a grocery store that sells pretty good mushrooms - I got some Cremini, Oyster, White, and Shiitake - all organic.

The polenta took an hour to make.  I find it therapeutic when making grits, or a dark roux or things like this that take time.  I grated some Parmesan Reggiano - finely, before I started.

And yes, I grated more than called for, lots more...  In fact, I grated a little Pecorino Romano too and mixed it together.  Romano is easier to grate too.

I minced 2 cloves of garlic.  I chopped the mushrooms (which was double or more of what the recipe called for).

I removed the stems from the shiitakes.  I soaked the dried porcini in boiling water and let it sit for a half hour.

Then I chopped it up and reserved the broth.  It was at this point that I realized I had no fresh thyme!  I usually always have it, so that was bit dismaying.  I used some fresh chives and a good teaspoon of Trader Joe's no salt "21 seasoning salute" instead.

I started the polenta.

It is pretty much constant stirring so I was happy that my "absent sous chef" son was home and helped.  We took turns and it helped me immensely.

I sauteed the garlic in two tablespoons of unsalted butter and then added the mushrooms.

The mushroom sauce turned out beautifully!  The seasoning was perfect and it was delicious.

I left it on very low heat while the polenta finished cooking.

And then finally, it was time to serve.

You know, this is probably one of the best dishes I have ever made.  We both loved it.  My son isn't even a big fan of mushrooms but devoured his bowl.  He said that the polenta would have tasted good with anything but that the mushrooms were a perfect accompaniment.  He said he was sad when his bowl was empty.  I can't say enough about Anson Mills products.  Everyone should experience them...