Instructions: Combine 6 cups water, oil and salt in heavy large saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta is very thick, stirring occasionally, about 30 minutes. Stir in 1 1/4 cups Parmesan cheese and butter.

Ladle polenta into shallow bowls. Top with Porcini Mushroom Sauce. Serve with additional cheese, if desired.

This recipe yields 6 first-course servings.

Comments: "Ever since I tried the polenta with mushrooms at Vinci in Chicago, Ive made a point of stopping there when Im in town," says Colby L. Crabtree of Lexington, Kentucky. "The dish is so popular that the management counts the orders. Every time they hit ten thousand, the guest who requested it gets a free trip to Italy. I"d be happy just to win the recipe."

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