Polenta with Mushrooms | Sonoma-Cutrer Vineyards

Ingredients

• 1 c whole milk (for the polenta)
• 1 tsp salt, or to taste (for the polenta)
• 1 1/4 c polenta or coarse cornmeal such as Bob's Red Mill (for the polenta)
• 2 tbsp unsalted butter, or to taste (for the polenta)
• 2 tbsp freshly grated Parmesan, or to taste (for the polenta)
• 2 oz dried morel mushrooms
• 5 tbsp cold unsalted butter, cut into pats and divided (for the mushrooms)
• 1 tbsp extra-virgin olive oil(for the mushrooms)
• 1 medium clove garlic, peeled and minced (for the mushrooms)
• 12 oz fresh mushrooms, wild or cultivated, sliced
• 1 tsp fresh thyme leaves (for the mushrooms)
• 1 tbsp soy sauce, or to taste (for the mushrooms)
• 2 tbsp heavy cream (for the mushrooms)
• Freshly ground black pepper (for the mushrooms)