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1
To make the crust, bring the water to a boil in a medium saucepan.
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2
Whisking constantly, add the cornmeal in a very thin, steady stream.
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3
Turn the heat as low as possible.
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4
Cook for 1 hour, stirring vigorously every 10 minutes.
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5
Meanwhile, combine the porcini and water in a large saucepan.
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6
Simmer for 30 minutes.
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7
Drain, reserving the mushrooms and broth.
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8
Coarsely chop the porcini and set aside.
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9
Return the broth to the pan, add the wild-mushroom stems and simmer slowly until reduced to 1 cup, about 25 minutes.
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10
Strain and set aside.
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11
Heat 1 tablespoon of oil in a large skillet over medium heat.
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12
Add the shallots; saute 2 minutes.
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13
Add 1 tablespoon of oil and 1/3 of the mixed wild mushrooms; saute until browned and softened, about 5 minutes.
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14
Place in a bowl.
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15
Repeat until the remaining oil and mushrooms are used.
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16
With no mushrooms in the skillet, add the sherry and simmer, scraping the bottom of the skillet with a wooden spoon, until reduced to 1/2 cup.
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17
Add the mushroom broth, all of the mushrooms, the salt and pepper.
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18
Bring to a simmer, cover and cook for 20 minutes.
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19
Taste and adjust seasoning.
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20
Whisk the eggs in a bowl and whisk in 1 cup of the mushroom mixture.
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21
Stir the egg mixture into the skillet.
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22
Set aside.
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23
Preheat the oven to 350 degrees.
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24
While the cornmeal mixture is hot, stir in the mascarpone, salt and pepper.
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25
Generously brush a 10-inch springform pan with olive oil.
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26
Place the polenta in the pan, cover with a sheet of plastic wrap and press it evenly over the bottom and 3/4 of the way up the sides of the pan.
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27
Discard the plastic.
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28
Spoon the mushrooms into the pan.
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29
Bake the pie for 1 hour.
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30
Garnish with the parsley.
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31
Serve hot or, for neater slices, at room temperature.
