Combine milk, salt, and stock and bring to a simmer. Add the polenta in a slow steady stream and bring the mixture to a simmer. Stir with a wooden spoon and cook at very low heat for 1 hour, stirring frequently. If the mixture begins to thicken too much, add more simmering stock. Finish with mascarpone and butter, then season and finish with grated cheese. (Do not overpower with Parmigiano). The consistency should be that of loose mashed potatoes.
Presenting the dish:
Place a dollop of polenta on each plate and spoon wild mushroom sauce over polenta. Serve warm with a drizzle of olive oil.
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