Ingredients

• 3 cups pasteurized camel milk
• 1 cup water, plus more hot water as needed
• 1 tsp fine salt
• 1 cup coarse polenta cornmeal
• 2 tbsp butter, divided
• 1 tbsp olive oil
• 1 lb cultivated edible mushrooms, sliced
• 2 garlic cloves, minced
• 1 tsp chopped thyme
• 1/4 tsp black pepper

Method

1. Bring milk, water and salt to a gentle simmer in a heavy saucepan. Whisk in polenta in a thin stream.
2. Reduce heat to low and cook 30 to 45 minutes, stirring frequently and scraping the bottom, until grains are tender. Add hot water by the tablespoon if it stiffens before softening.
3. Meanwhile clean and slice cultivated mushrooms. Heat oil and half the butter in a wide skillet. Brown mushrooms in batches 8 to 12 minutes.
4. Add garlic for the final minute and stir in thyme.
5. Take polenta off heat and stir in remaining butter. Taste both components for seasoning.
6. Spoon polenta into bowls and top with mushrooms; serve while flowing.