Pasticcio di polenta con funghi

for 8 as a first course

preheat the oven to 175°C or 350°F

1 large onion, chopped
olive oil
3 large cloves of galic left whole
1 kilo or 2.2 pounds of mixed mushrooms including, if possible some porcini
(I used a one pound 430 g can of button mushrooms, a one pound 430 g package of frozen mixed mushrooms,
1 ounce 30 g of rehydrated dried porcini and a fat tablespoon of porcini powder)
salt
a glug of fortified wine such as Marsala or sherry
125 ml or 1/2 cup fresh heavy cream
nutmeg to taste
a handful of fresh thyme leaves or a tablespoon of dried ones

250 g or 9 ounces raw polenta cooked in salted water according to directions
200 g or 7 ounces grated Pecorino cheese

First, put the dried porcini in a bowl and cover them with very hot water then leave them to soak and become softened. Once they are softened, remove them with your hands, so that any dirt is left behind. If you are using some canned mushrooms, drain them, too, then filter the rehydrating water into the juices from the can. We won't be leaving behind any flavor at all.

In a large frying pan, heat about 60 ml or 1/4 cup good olive oil and start sauteing the mushrooms, sprinkled with a bit of salt to help them lose water. This process will take varying amounts of time depending on what kinds of mushrooms you are using. Should you have fresh ones, they will take little time. Canned and frozen ones rake more time, and the rehydrated dried ones are much like fresh once rehydrated. Cook them over moderate heat, stirring occasionally, until they are dried enough that the fat sizzles. Add the glug of wine and stir it up. Then add the reserved juices to the pan and cook them down until they are almost gone. Taste for salt and correct. Toss in the thyme and stir in the cream. Cook, stirring, just until it is bubbling hut, then grate nutmeg over the top, the quantity to your taste. Turn off the heat and leave it alone until you are ready to make the casserole.

Make the polenta and when it is creamy and fluffy, stir the grated Pecorino into it.

In a flat baking dish, spread half the mushroom mixture. Top that with all the polenta mixture. Ass the other half of the mushrooms, spreading them over the polenta. Put it into the oven for 30 to 40 minutes until bubbling hot. Serve immediately.

This dish also reheated very well in a covered frying pan over lowish heat. There were two serving left and I ate both of them quite happily, although a leftover lover I am not.

I believe this could easily be a main dish or a one dish meal for vegetarians, if accompanied by some great vegetables. It certainly has the physical and emotional weight to carry a meal.

However you eat it, it is terrific with a fruity red wine, such as a Salice Salentino, cheap and good from my beloved Puglia.