Creamy Polenta with Sautéed Mixed Mushrooms

Cook the Polenta

1. Bring the water and 1 teaspoon of fine sea salt to a rolling boil in a heavy-bottomed saucepan.
2. Gradually stream in the cornmeal with one hand while whisking constantly with the other to avoid any lumps forming.
3. Turn the heat down to low, cover with a lid, and let it gently simmer for 35 to 40 minutes. Stir with a wooden spoon every 5 to 10 minutes to prevent sticking at the bottom.
4. When thick, smooth, and tender, stir in 1 tablespoon of extra virgin olive oil and season with extra black pepper to taste. Keep warm over very low heat, adding a splash of warm water if it becomes too stiff.

Sauté the Mushrooms

1. Heat the remaining 2 tablespoons of extra virgin olive oil in a wide skillet over medium-high heat.
2. Add the sliced mixed mushrooms in a single layer. Let them sear without stirring for 3 to 4 minutes until deeply browned on the underside.
3. Toss and continue cooking for another 3 to 4 minutes until tender and caramelized.
4. Add the minced garlic, a pinch of salt, and freshly cracked black pepper. Sauté for 1 minute until fragrant, then remove from the heat and stir in the chopped fresh parsley.

Assemble and Serve

1. Ladle the hot, creamy polenta into warm shallow bowls.
2. Spoon the savory sautéed mushrooms over the center, letting their flavorful pan juices drizzle into the cornmeal.
3. Finish with an extra twist of black pepper and serve immediately.