Polenta with mushroom ragù (Polenta con funghi)

1. Soak the dried porcini in 100 ml warm water for 20 minutes, squeeze out and chop finely, and strain the soaking liquid; clean the mushrooms and slice them thickly.

2. Bring the water to the boil in a heavy-based pan, add salt and pour in the polenta in a thin stream, whisking constantly so it doesn't go lumpy.

3. Cook over low heat, stirring often with a wooden spoon, for the time on the packet (about 5-8 minutes for instant polenta, 40-45 minutes for traditional) until thick, creamy and coming away from the sides of the pan; finally stir in the butter and parmesan.

4. Meanwhile, in a large frying pan, fry the crushed garlic in the olive oil for 1 minute, add the mushrooms and soaked porcini and fry over high heat for 6-8 minutes until their liquid has evaporated and they are browned.

5. Pour in the white wine and soaking liquid, add the thyme, season with salt and pepper and simmer for 3-4 minutes until the juices thicken slightly; stir in the parsley at the end.

6. Spread the creamy polenta in deep plates and pile the mushroom ragù on top.

Tip: If you have polenta left over, spread it in a tin, let it cool, slice it the next day and fry until crisp - it makes a great side dish too.