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["Polenta:", "Pre-heat the oven to 400 degrees.", "", "Clarify the butter, adding garlic and either rosemary or nutmeg (I use rosemary when cooking with white wine, nutmeg when cooking with sherry, port or red wine). Be sure to strain or remove the garlic and herbs", "", "Slice the polenta into 3/4"" thick slices. Brush with the clarified butter mixture on both sides, and put in the oven to bake for 25 minutes. Remove, turn over, and bake another 20 minutes, or until the polenta is crisp on the outside.", "", "Mushroom Sauce:", "Pour 1/2 cup of warm water over the Porcini mushrooms to reconstitute. Set the mushrooms and liquid aside. (Note: approximate time for mushrooms to reconstitute is 20 minutes).", "", "In a large skillet, melt the butter (or use the remaining clarified butter). Add nutmeg or rosemary to taste and stir.", "", "Add the sliced mushrooms and allow them to reduce slowly at a medium low temperature.", "", "When the mushrooms are almost done, pour in the Porcini (Cepes) and the liquid. Stir, then add the wine or sherry. Turn heat up to medium/medium-high and reduce quickly until the liquid is about 1/2 - 1/3 (depending on how much mushroom gravy you want to share).", "", "Spoon the mushrooms onto the polenta with gravy. At this point, you can add a little goat cheese, shaved parmesan or pecorino or garnish with some parsley."]
