Wild Mushroom Polenta

Ingredients:
1/2 lb wild mushrooms (horn of plenty, maitake, king trumpet, etc)
lemon juice
1 garlic clove, smashed and minced
olive oil
1 cup medium-to-coarse cornmeal
Maldon salt
1/2 cup freshly grated Parmesan cheese, or to taste
1 tablespoon butter, or to taste
Freshly ground black pepper

1. Saute mushrooms in garlic, lemon juice, olive oil and butter. Set aside.

2. Meanwhile, put cornmeal in a medium saucepan (Le Creuset) along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream’s.

3. Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with mushrooms.