Wild mushroom rosemary polenta

Remove the garlic germs and mince the garlic.

Mince the shallots. Chop the rosemary super fine.

Trim the bottoms of the mushrooms, cut them in four and process them into duxelles.

In a super hot frying pan, drizzle olive oil, add the mushrooms, then the shallots, then the garlic; reduce the heat and cook slowly until almost dry.

Bring water, cream, butter and rosemary to a boil; season with salt and pepper, going easy on the salt.

Add the cornmeal to the boiling liquid and cook on low for about 25 minutes, stirring every so often.

Turn off the heat; add the parmigiano and the mushroom mixture.

Spread onto a shallow dish or a sheet pan lined with plastic wrap, cover in contact, cool and refrigerate overnight.

Once chilled, divide into desired shapes and deep-fry or pan-sear.