Soft Polenta With Field Mushrooms

• 300 g polenta
• 150 g unsalted butter
• 100 g parmesan cheese, freshly grated
• 100 g dried mixed wild mushrooms
• 2 garlic cloves, crushed
• 2 tablespoons oil
• 2 tablespoons margarine
• parsley, to decorate

1. Fill a large pot with water, bring to the boil.
2. Gradually add polenta, whisking all the time.
3. Reduce heat till very low and cook further 30 minutes, stir occasionally.
4. When polenta is thick and creamy and coming away from the sides of pot.
5. stir in cheese and unsalted butter.
6. Season well.
7. Keep in warm place.
8. If using dried mushrooms, reconstitute in warm water for 15 minutes, then drain well and pat dry.
9. Heat a frypan, add oil and margarine, allow to melt.
10. Add garlic to pan.
11. Add mushrooms, saute till soft and golden and season.
12. Place polenta into serving bowls and top with mushrooms.
13. Top with chopped parsley.

polenta, butter, parmesan cheese, mushrooms, garlic, oil, margarine, parsley

Taken from www.food.com/recipe/soft-polenta-with-field-mushrooms-501592 (may not work)