For the polenta: Combine water and milk in a large pot and bring to a high simmer. Add salt and then slowly whisk the polenta into the simmering liquid, stirring constantly for 2 to 3 minutes until the mixture is thick. Lower heat (to low) and continue cooking the polenta for 40 minutes. You need to stir the polenta every 5 to 10 minutes to be sure it isn't clumping. If the mixture gets too thick to stir easily, add more water. (You can add up to 1 cup of water to this recipe if you need to.)

Stir in the butter and parmesan.

If you are not going to serve the polenta immediately, cover the pan and set it inside a larger pan of simmering water. You can keep the polenta warm and soft for about an hour this way.

For the mushrooms: Boil about 1/2 cup of water and pour it over te dried porcini mushrooms. Let the mushrooms sit for about 20 minutes. Then, drain the mushrooms and pat them dry. Roughly chop the mushrooms and set aside. Reserve the mushroom stock.

Melt 2 T. butter in a large sauce pan. Saute the garlic in the butter being careful not to burn the garlic or make it bitter. Add all the mushrooms and the fresh thyme to the garlic butter and stir. Saute the mushrooms for 3 to 4 minutes. You want the mushrooms to begin to brown. Deglaze the pan with 1/4 C. of the mushroom liquid. Use a wooden spoon to scrape any bits of mushroom from the bottom of the pan. (Don't discard those mushroom bits; leave them in your sauce.) Continue cooking until the sauce is reduced. I found that the mushrooms absorbed the liquid very quickly at this stage. Turn the temperature to medium-low and whisk in the remaining 3 T. butter. Add the soy sauce, heavy cream and oil to the pan and stir and cook until the mixture begins to thicken. Adjust seasoning and add black pepper.

To serve, spoon warm polenta into a warmed bowl. Ladle some of the mushroom mixture on top of the polenta. Garnish with additional cheese, sliced basil, fresh thyme and/or sliced cherry tomatoes. Serve and enjoy.