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1
For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat.
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2
Add salt.
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3
Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping.
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4
Continue stirring as the mixture thickens, 2 to 3 minutes.
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5
Turn heat to low.
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6
Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes.
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7
If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking.
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8
Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
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9
Add the butter to pot, and stir well.
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10
Add the Parmesan, if using.
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11
Taste for seasoning.
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12
Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
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13
Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water.
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14
Allow to steep for 20 minutes.
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15
Remove the mushrooms, and pat dry, then chop roughly.
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16
Reserve the mushroom stock.
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17
Melt 2 tablespoons of the butter in a saute pan set over high heat until it has melted.
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18
Add the garlic and cook until it starts to sizzle, about 30 seconds.
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19
Do not let the garlic brown.
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20
Add the fresh and reconstituted mushrooms and thyme to the pan, and saute 3 to 4 minutes, turning until browned.
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21
Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits.
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22
Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil.
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23
Allow mixture to cook until it thickens a little, then remove from heat.
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24
Taste for seasoning, adding black pepper, if desired.
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25
Put the polenta in a warmed bowl, then top with mushrooms and the sauce.
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26
Serve immediately.
