INGREDIENTS
2 cups
minus 3 tablespoons milk
1 tsp
salt
1 3/4 cups
polenta
4 tbsp
butter
1 tbsp
parmesan
1/2 oz
porcini mushrooms
5 tbsp
butter
1 clove
garlic
8 oz
mushrooms
1 tsp
thyme leaves
1 tbsp
soy sauce
1 tbsp
heavy cream
1 tbsp
olive oil
1 serving
pepper