Instructions: In a 3 to 4-quart (preferably)heavy bottomed pot heat the water, milk, and salt to a simmer. Add the polenta and garlic and simmer, covered, for 30 minutes, stirring regularly. Stir in the cheeses and black pepper to taste.

Serve as it is, soft and warm or pack into a greased mold and chill until firm. Slice and pan-fry.

With Porcini Sauce: Serve small dishes of the above, with the following Mushroom Sauce:
Soak the porcini in 1 cup hot water for 45 minutes. Heat the stock in a small saucepan, Heat a small frying pan and cook the butter and flour together to form a roux. Whisk the roux into the hot stock and simmer and stir until smooth and slightly thickened. Return the frying pan to the burner and add garlic and oil. Drain and chop the porcini and saute in oil with the morels (or meadow) mushrooms, cover, and sweat. Deglaze the pan with wine and add to the sauce. Simmer for 5 minutes. Salt and pepper to taste.

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