Polenta With Mushroom Pomodoro

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What's Gaby Cooking
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3 cups water

1 cup polenta

sea salt

1 1/4 cups whole milk

4 tablespoons unsalted butter

1 ounce Parmigiano-Reggiano cheese

1/4 cup extra virgin olive oil

3 pounds assorted wild mushrooms

freshly cracked black pepper

1 shallot, finely chopped

1 garlic clove, smashed

1 sprig fresh thyme

1/4 cup half and half

1 tablespoon cognac

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