Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Clean the mushrooms and slice them about 1 cm thick. Finely chop the shallot and press or mince the garlic. Drain and rinse the white beans. Strip the thyme leaves from the stems and chop the parsley.
Cook the polenta
Bring the water and 6 g of salt to a boil in a pot. Slowly pour in the polenta, whisking constantly. Reduce the heat to low and cook for 25–30 minutes, stirring often, especially toward the end, so it does not stick. Once soft and thick, stir in the cream, butter, and Parmesan. Cover and set aside.
Sauté the mushrooms
Heat half the olive oil in a large skillet. Sauté the mushrooms in a single layer; if they do not all fit, cook them in two batches. Leave them undisturbed for 2–3 minutes, then turn them and cook for another 3–4 minutes, until browned and steaming. Use the remaining oil for the second batch.
Finish the mushroom mixture
Add the shallot and sauté for 2 minutes. Stir in the garlic and thyme and cook briefly, for about 30 seconds. Pour in the white wine and cook for 2–3 minutes, until the liquid has reduced by about half. Add the beans, 2 g of salt, and the black pepper; heat through for 3–4 minutes. Remove from the heat and stir in the lemon juice and parsley.
Serve hot
Divide the soft polenta among four plates and top with the mushrooms, beans, and pan juices. Serve immediately while the polenta is creamy and the mushrooms are hot.
