Creamy Mushroom Polenta | RICARDO

Ingredients

• 1 package (20 g) dried porcini mushrooms
• 3/4 cup (180 ml) boiling water
• 2 1/2 cups (625 ml) milk
• 1/2 cup (125 ml) fine cornmeal
• 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
• 1 tablespoon (15 ml) butter
• 1 package (227 g/8 oz) white mushrooms, sliced
• 1 shallot, chopped
• 1 clove garlic, chopped
• 1 pinch hot pepper flakes
• 2 tablespoons (30 ml) olive oil
• 1/2 teaspoon (2.5 ml) chopped fresh rosemary
• 1/2 teaspoon (2.5 ml) chopped fresh thyme
• Salt and pepper