Polenta with Mascarpone and Mushrooms
rec.food.cooking/MS (drempt) (2001)

1/2 cup dried porcini soaked in boiling water, drained and chopped
1-1/4 lb mixed fresh mushrooms, sliced
2 cups polenta
2 large ripe tomatoes, skinned and chopped
8 heaped tablespoons mascarpone
4 tablespoons grated Pecorino
4 tablespoons butter
3 tablespoons olive oil
1 garlic clove, peeled and crushed
l tablespoon fresh thyme, chopped
salt and freshly ground black pepper

Bring 6 cups water to a rolling boil in a large pot. Add salt and sprinkle the polenta gradually into the boiling water, stirring constantly with a wooden spoon. Lower the heat and cook, stirring constantly, for about 20 minutes, until the polenta is thick and smooth (you may use instant polenta, if you wish). Remove from the heat and stir in 2 tablespoons of butter and the grated cheese. Adjust the seasoning, transfer to a heated serving dish and keep hot.

Heat the remaining butter and the oil in a large skillet, add garlic and thyme and cook over medium heat for 3 minutes. Turn the heat to high, add the mushrooms, the tomatoes and some salt and cook, stirring, for a couple of minutes, then lower the heat to medium and cook until tender. Season with freshly ground black pepper.

To serve, dollop the mascarpone on top of the polenta and spoon the mushroom mixture on top of that. Sprinkle with chopped Italian parsley and grated Pecorino.