INGREDIENTS
2
Garlic cloves, medium
6
Morel mushrooms, dried
10
Mushrooms, large white
1
Onion, small
1/2 oz
Porcini mushrooms, dried
10
sprigs Thyme
1 1/4 cups
Chicken or vegetable stock
2
polenta cornmeal ((70 g))
1
Pepper
1
Salt
1
Olive oil
2 tbsp
Butter, unsalted
1 tbsp
Parmesan cheese, grated
2 tbsp
Ricotta
1/4 cup
White wine, dry