Polenta | Creamy Italian Cornmeal with Mushroom Sauce

Bring the water and salt to a boil in a heavy-bottomed pot. Hold a whisk in one hand and slowly pour the cornmeal into the water in a thin stream, whisking constantly. The mixture will begin to thicken right away; turn the heat to its lowest setting.

Switch to a wooden spoon and stir every 4–5 minutes, scraping the bottom and sides of the pot. The polenta will bubble and splatter at first, then become thick; it is ready when a spoon briefly stands upright in it. Taste it: if the grains still feel gritty, add 100 ml hot water and cook for 10 more minutes.

Heat the olive oil in a large skillet until hot, then spread the mushrooms in a single layer; cook in two batches if needed. The mushrooms will first release their liquid, which will then evaporate—the browning happens after that. When the edges turn golden brown, add the onion and salt and cook for 3 more minutes, then stir in the garlic.

Remove the polenta from the heat and whisk in the butter and Parmesan; this makes it glossy and creamy. Spoon it onto warm plates and make a slight well in the center. Pour the mushroom sauce into the well, sprinkle with the remaining parsley, and serve right away—the polenta will firm up as it sits.