I have had very little to do with polenta before now so this was practically a first for me. The store-bought tube of polenta seemed rather wet so I dusted the slices with cornstarch before browning them in olive oil.
I “dry sautéed” the thickly sliced mushrooms then removed them from the pan.
Minced onion and garlic sautéed with butter deglazed the pan.
I added a little all purpose flour and continued sautéing for another minute before whisking in half and half and water.
The sauce was seasoned with powdered mushrooms, a pinch of rosemary powder and kosher salt. The mushrooms were then added back into the pan.
The mushroom sauce was seasoned further with black pepper and a pinch of Kashmiri red chili powder. A little nutmeg would have been good here too. Just before serving I added a few drops of black truffle flavored olive oil.
If I were to make the polenta myself from scratch I would definitely include ingredients to give it a lot more flavor (I have some ideas already). It was good, though, with the creamed mushrooms. It wouldn’t have hurt anything at all to thin out the gravy with a little more water.