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| 1. | Bring (A) to boil in pot, reduce heat to low, add (B), stir until starting to absorb and not clumpy, about 3 minutes. Simmer 45 minutes, adding milk if needed to maintain consistency of pudding. |
| 2. | Place (B) in small bowl and cover with 1/2C boiling water. Steep for 20 minutes, remove mushrooms and chop. Reserve broth. |
| 3. | Saute (C) along with chopped mushrooms. Once starting to brown, add reserved broth to deglaze. Reduce by 1/2, add (D), once combined well, add (E). |
| 4. | Add (F) to polenta and stir to combine. Assemble bowls with polenta, followed by mushrooms. |
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