Instructions: In a large saute pan heat olive oil till just before smoking. Add the porcini and season with salt and pepper. Cook till tender and golden brown.

Meanwhile bring the 5 cups of water to a boil in a 4-quart saucepan. Whisking constantly, add the polenta in a thin stream until all the polenta is incorporated. Stir with a wooden spoon until as thick and dense as cream of wheat.

Portion polenta into 4 warmed serving bowls and top each with 1/4 of the sauteed porcinis.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.