For the Polenta. In a large saucepan, add the milk and season with salt and pepper.  Bring to the boil (Don’t boil over) and turn off heat as soon as it boils.  Rain in the polenta as you mix continuously with a wooden spoon or spatula until it has thickened up. Add the grated Parmesan cheese and butter.

For the mushrooms.  If you have dried mushrooms, pre soak them in the red wine or stock before use.  For the fresh mushrooms, dice the large ones and set aside.  For any button mushrooms up to one inch in size, leave them whole.  For other mushrooms, simply tear them apart for that rustic look.

In a large frying pan on high heat, add 2 tbsp of butter and heat until butter starts to foam.  Add half the mushrooms sauté until they are brown.  Set aside in a separate bowl. Repeat step with the other half.

To the same pan, add one tablespoon of butter and the minced garlic cloves.  Deglaze pan with the red wine, you can flambe the alcohol if safe otherwise simply let it evaporate.  Add the stock, thyme leaves, rosemary and balsamic vinegar.  Season with salt and pepper and reduce by three quarters on high heat.  Turn heat to low, add 3 tbsp of soft butter, mix well then return the sautéed mushrooms.  Mix well until they are evenly coated.

Re-heat the polenta if necessary on the stove, (If too thick add a little water) place on a warm plate and the mushrooms half on top.  Garnish with rosemary sprig.