Basic Polenta with Wild Mushroom Sate ("The New Best Recipe" by the Editors of Cooks Ilustrated pg 226-227)

YUM!  This recipe made me feel super fancy.  The unsalted butter is substituted with soy butter.  We had a salad on the side and it was great!

Basic Polenta
6 cups water
Salt
1 1/2 cups medium cornmeal,  preferably stone-ground
3 tablespoons unsalted soy butter, cut into large chunks
Ground black pepper

1. Bring the water to a boil in a heavy-bottomed 4-quart saucepan over medium-high heat.  Once boiling, add 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while stirring in a circular motion with a wooden spoon.

2. Reduce the heat to the lowest possible setting and cover.  Cook, vigorously stirring the polenta once for about 10 seconds every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes.  Stir in the butter, season with salt and pepper to taste, and serve immediately.

Polenta with Wild Mushroom Sate
1/3 ounce dried porcini mushrooms
1/2 cup water 3 tablespoons unsalted soy butter
2 tablespoons extra-virgin olive oil
1 sprig fresh rosemary
1 lb portobello mushrooms, stems discarded, caps halved and cut crosswise into 1/2-inch-thick slices
1 lb cremini mushrooms, stems discarded, caps wiped clean and halved
Salt
2 medium garlic cloves, minced or pressed through a garlic press
1 tablespoon minced fresh parsley leaves
Ground Pepper
1/2 cup dry red wine
1 recipe basic polenta

1. Rinse the dried porcini mushrooms in a small strainer under cool running water; drain.  Add the mushrooms and water to a small microwave-safe bowl.  Cover with plastic wrap, cut several steam vents in the plastic wrap with a paring knife, and microwave on high power for 30 seconds.  Let stand until the mushrooms soften, about 5 minutes.  Lift the mushrooms from the liquid with a fork and mince.  Pour the liquid through a small strainer lined with a coffee filter or a single sheet of paper towel set over a measuring cup.  Reserve the mushrooms and strained soaking liquid separately.

2. Heat 1 tablespoon of the butter with the oil and the rosemary sprig in a large skillet over medium-high heat.  Once the foaming subsides add the portobello and cremini mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until the mushrooms have shed their liquid and the cut surfaces have browned, about 10 minutes.  Reduce the heat to medium-low and add the garlic and minced porcini.  Cook, stirring frequently, until aromatic, about 1 minute.  Remove and discard the rosemary, stir in the parsley, and season with salt and pepper to taste.  Transfer the mushrooms to a bowl and tent with foil to keep warm.

3. Return the pan to the stove and increase the heat to medium-high.  Add the porcini liquid and red wine to the skillet and scrape the pan bottom to loosen any browned bits.  Simmer until the liquid has reduced to about 1/3 cup, 6-8 minutes.  Remove the pan from the heat and whisk in the remaining 2 tablespoons butter until completely incorporated.  Season with salt and pepper to taste.

4. Divide the polenta among individual bowls.  Divide the mushrooms among the bowls and drizzle a little sauce over each portion.  Serve immediately.