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1
Heat 5 cups of the chicken stock in a saucepot to a low boil; add the polenta and season with salt and pepper.
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2
Reduce the heat to simmer and cook, stirring and adding more stock as needed to keep the mixture loose, until thickened and soft, 40 to 45 minutes.
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3
Stir in 2 tablespoons of the butter, pour the polenta onto nonstick baking sheets (1 large or 2 small), spread into a 1/4- to 1/2-inch thick even layer and cool totally.
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4
Cut into rectangular shapes to easily remove for layering.
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5
Cover the dried porcinis with the remaining 1 cup chicken stock and 1/2 cup water in a small pot; bring to a simmer and cook to reconstitute.
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6
Remove the tender mushrooms and chop.
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7
Reserve the mushrooms and their liquid.
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8
Heat the EVOO in a large, deep skillet.
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9
Add the fresh mushrooms and cook until dark and tender, about 15 minutes.
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10
Add the thyme and shallots, season with salt and pepper and cook, stirring, for 2 to 3 minutes.
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11
Deglaze the skillet with the wine.
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12
Add the stock and porcinis with some of their liquid (be careful to avoid any grit) and reduce the heat to low.
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13
To make the bechamel, melt the remaining 4 tablespoons butter in a saucepot, add the garlic and swirl a minute or two.
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14
Whisk in the flour and cook for 1 minute.
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15
Whisk in the milk, season with salt, pepper and nutmeg and cook until thickened.
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16
Add half of the cheese.
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17
Place a layer of the polenta in a medium casserole dish and top with half of the mushrooms and bechamel.
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18
Repeat the layers, and then end with a layer of polenta.
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19
Dot with butter and top with the remaining cheese.
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20
Cool and store for a make-ahead meal, or bake to serve.
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21
Bake at 375 degrees F from room temperature until brown, bubbling and hot through, about 50 minutes.
