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1
Preheat the oven to 300.
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2
In a large ovenproof saucepan, combine the milk with the 2 cups of water and bring to a boil.
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3
Whisk in the grits and 1 teaspoon of salt and bring back to a boil, whisking constantly.
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4
Cover the grits with a tight-fitting lid and bake for 1 hour, or until the liquid is nearly absorbed and the grits are just tender; stir at least once with a wooden spoon while baking.
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5
Meanwhile, in a heatproof bowl, combine the dried porcini with the 3 cups of boiling water and let soak until the porcini are softened, about 15 minutes.
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6
Drain the porcini and reserve 2 cups of the soaking liquid.
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7
Finely chop the porcini mushrooms.
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8
In a large saucepan, heat 3 tablespoons of the olive oil.
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9
Add the carrot, onion, celery and garlic and cook over moderate heat until the vegetables are softened, about 8 minutes.
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10
Add the white mushrooms and the chopped porcini mushrooms and cook until the mushrooms begin to brown, about 8 minutes.
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11
Add the fennel seeds, peppercorns, bay leaves, parsley, tarragon and 2 of the thyme sprigs.
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12
Stir in the wine and sherry and cook over moderate heat until reduced to 1/2 cup, about 10 minutes.
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13
Add the reserved 2 cups of porcini soaking liquid and boil until reduced to 3/4 cup, about 15 minutes.
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14
Strain the sherry broth into a small saucepan, pressing hard on the solids with a ladle or wooden spoon.
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15
Whisk in 3 tablespoons of the butter.
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16
Season the sherry broth with salt and pepper.
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17
In a large, deep skillet, heat the remaining 2 tablespoons of olive oil.
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18
Add the fresh porcini mushrooms and the remaining 3 thyme sprigs and cook over moderately high heat until the mushrooms are golden brown, about 10 minutes.
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19
Season with salt and pepper.
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20
Return the grits to low heat and vigorously whisk in the remaining 5 tablespoons of butter and the Parmesan cheese.
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21
Stir in the chives, then season the grits with salt and pepper.
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22
Spoon the grits into warmed shallow bowls.
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23
Top the grits with the sauteed porcini and spoon the sherry broth all around.
