Creamy Polenta with Garlicky Mushrooms and Parmesan

Steps

1. 1

   Bring the water, milk and 1 teaspoon salt to a simmer in a heavy saucepan over medium-high heat. Pour in the cornmeal in a slow, steady stream while whisking, and keep whisking until it thickens and starts to bubble, about 2 minutes.

2. 2

   Reduce the heat to low, cover and cook, stirring well every 5 minutes and scraping the bottom and corners, until the grains are tender and the polenta is thick and creamy, 30 to 35 minutes. Whisk in a splash of hot water if it gets too stiff.

3. 3

   Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the mushrooms in an even layer and leave them alone for 4 minutes to brown, then stir and keep cooking until deeply browned and all their liquid has evaporated, 5 to 6 minutes more. Work in two batches if the pan is crowded.

4. 4

   Lower the heat to medium. Add the garlic, thyme and remaining 1/2 teaspoon salt and cook for 1 minute. Pour in the wine and cook, scraping up the browned bits, until nearly evaporated, 1 to 2 minutes.

5. 5

   Stir the butter and 1/2 cup of the parmesan into the polenta and season with pepper. Spoon into shallow bowls, top with the mushrooms and finish with the remaining parmesan and more pepper.