Wild-Mushroom Pie With Polenta Crust

Preparation

1. Step 1

   To make the crust, bring the water to a boil in a medium saucepan. Whisking constantly, add the cornmeal in a very thin, steady stream. Turn the heat as low as possible. Cook for 1 hour, stirring vigorously every 10 minutes.

2. Step 2

   Meanwhile, combine the porcini and water in a large saucepan. Simmer for 30 minutes. Drain, reserving the mushrooms and broth. Coarsely chop the porcini and set aside. Return the broth to the pan, add the wild-mushroom stems and simmer slowly until reduced to 1 cup, about 25 minutes. Strain and set aside.

3. Step 3

   Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shallots; saute 2 minutes. Add 1 tablespoon of oil and ⅓ of the mixed wild mushrooms; saute until browned and softened, about 5 minutes. Place in a bowl. Repeat until the remaining oil and mushrooms are used.

4. Step 4

   With no mushrooms in the skillet, add the sherry and simmer, scraping the bottom of the skillet with a wooden spoon, until reduced to ½ cup. Add the mushroom broth, all of the mushrooms, the salt and pepper. Bring to a simmer, cover and cook for 20 minutes. Taste and adjust seasoning. Whisk the eggs in a bowl and whisk in 1 cup of the mushroom mixture. Stir the egg mixture into the skillet. Set aside.

5. Step 5

   Preheat the oven to 350 degrees. While the cornmeal mixture is hot, stir in the mascarpone, salt and pepper. Generously brush a 10-inch springform pan with olive oil. Place the polenta in the pan, cover with a sheet of plastic wrap and press it evenly over the bottom and ¾ of the way up the sides of the pan. Discard the plastic. Spoon the mushrooms into the pan.

6. Step 6

   Bake the pie for 1 hour. Garnish with the parsley. Serve hot or, for neater slices, at room temperature.