Boil Water: In a large pot, bring the water to a boil. Add the salt.

Add Polenta: Gradually whisk in the cornmeal to prevent lumps from forming. Reduce the heat to low.

Cook: Stir the polenta frequently to prevent sticking, cooking for about 45 minutes to an hour, until thick and smooth. You may need to add more water if it gets too thick.

Finish: Stir in the butter and grated Parmesan cheese. Cover and keep warm.

Preparing the Porcini Mushrooms:

Clean Mushrooms: If using fresh porcini, clean them thoroughly and slice them. If using dried porcini, soak them in warm water for about 20 minutes, then drain and slice.

Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until soft and fragrant.

Cook Mushrooms: Add the sliced porcini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are tender and browned, about 10 minutes.

Deglaze: Pour in the white wine, and let it cook until it has mostly evaporated.

Simmer: Add the vegetable or chicken broth, and simmer until the sauce has reduced slightly, about 5 minutes. Season with salt and pepper to taste.

Finish: Stir in the chopped fresh parsley.

To Serve:

Plate Polenta: Spoon the creamy polenta onto plates or a serving dish.

Top with Mushrooms: Spoon the porcini mushroom mixture over the polenta.

Garnish: Optionally, sprinkle with a little more grated Parmesan cheese and fresh parsley.

Enjoy your traditional Ticino Polenta with Porcini Mushrooms!