Soft Polenta With Wild Mushrooms

4 cups water6 cloves garlic, chopped1 package (about 3/4 ounce) fresh thyme, leaves stemmed and chopped8 tablespoons (1 stick) butter4 cups mixed wild mushrooms, torn or cut into 1-inch piecesSalt and freshly ground black pepper 3/4 cup instant polenta1 1/4 cups grated Pecorino-Romano cheeseCombine the water, two-thirds of the garlic and half of the thyme in a medium saucepan. Bring to a simmer over high heat.Meanwhile, heat a large saute pan over high heat. When hot, add half the butter, then the mushrooms and remaining thyme. Saute, stirring occasionally, for about 3 minutes.Clear a small space on one side of the pan and add the remaining garlic. Cook, stirring, until the garlic is fragrant. Stir the garlic into the mushrooms. Season with salt and pepper, then reduce heat to low to keep warm.Once the water in the saucepan is at a simmer, gradually sprinkle in the polenta, whisking constantly for about 3 minutes, or until all the water is absorbed and the polenta is tender. Whisk in the cheese and remaining butter. Season with salt and pepper.To serve, transfer the polenta to a large bowl and spoon the mushrooms over it.Serves four."Rocco's 5 Minute Flavor" by Rocco DiSpirito (2005 Scribner, $26.95)