Creamy Polenta With Slow-Roasted Mushrooms - cooking recipe

Ingredients

5 oz oyster mushrooms, halved
7 oz fresh shiitake mushrooms, halved
7 oz cremini mushrooms, halved
2 None portobello mushrooms, chopped coarsely
9 oz vine-ripened tomatoes, chopped coarsely
1 None red onion, sliced thinly
2 cloves garlic, sliced thinly
1 tbsp olive oil
1/2 oz dried porcini mushrooms
2 cups milk
3/4 cup polenta
2 tbsp butter
1/3 cup finely grated Parmesan cheese
1 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup coarsely chopped fresh chives

Preparation

Preheat the oven to 325\u00b0F. Combine fresh mushrooms, tomato, onion, garlic and oil in large baking dish; season. Roast for 30 mins or until mushrooms are tender.
Meanwhile, soak porcini in 1 cup boiling water in small bowl for 15 mins. Drain porcini, reserving liquid. Chop porcini finely.
Bring reserved porcini liquid, milk and 1 cup cold water to a boil in medium saucepan. Gradually add polenta, stirring. Reduce heat to low; cook, stirring, for 5 mins or until polenta thickens slightly. Stir in porcini, butter and cheese; season to taste.
Stir herbs into mushroom mixture. Divide polenta among serving plates; top with mushroom mixture.