Place the milk in a medium saucepan over medium heat and bring to the boil. Add the polenta in a steady stream and whisk for 2 minutes or until thickened. Add the parmesan and salt and mix to combine.
Add cooked pasta, mushroom mixture, and 1/2 cup reserved pasta cooking liquid to skillet with miso mixture. Cook, tossing constantly, until sauce evenly coats pasta, about 2 minutes, adding ...
Heartier dishes include mussels cooked in a garlic and long-hots broth with prosciutto and Calabrian chiles, crispy eggplant parm or fusilloni pasta with porcini cream sauce and shaved black truffle.
Armagnac cream sauce and fried sage; cream mushroom soup with Madeira wine, celery root, leek, porcini mushroom Matignon, creme fraiche, and chives; young chicken layered with black truffle and ...