Stone-Ground Polenta with Mushrooms & Goat Cheese

Method

1. Bring 5 cups of water and 1 tbsp Diamond Crystal kosher salt to a simmer in a heavy 4-quart pot over medium-high heat. Pour in the polenta in a thin stream while whisking constantly, then whisk 1 minute until smooth.
2. Turn the heat to its lowest setting and set the lid ajar. Cook 40 to 60 minutes, stirring every 5 minutes and scraping the corners, adding hot water ¼ cup at a time if it tightens, until the grains are tender with no gritty crunch.
3. Meanwhile heat 1 tbsp oil in a 12-inch skillet over medium-high heat. Sear the mushrooms in two batches, undisturbed for the first 3 minutes, 6 to 7 minutes in all, until deep brown with crisp edges, and move them to a plate.
4. Add the remaining 1 tbsp oil, the shallot, garlic and tomato paste and cook 1 minute. Pour in the wine and reduce by half, about 2 minutes, then return the mushrooms with half the thyme, 1 tsp salt and 1 tbsp butter and cook 3 more minutes.
5. Stir the warm milk, the remaining 2 tbsp butter and half the goat cheese into the polenta and cook 2 minutes on low. It should fall off the spoon in a slow ribbon; loosen with hot water and adjust the salt.
6. Spoon the polenta into wide bowls, pile the mushrooms in the center, and top with the rest of the goat cheese, the remaining thyme and the black pepper.