Start with making the mushroom sauce. Heat the skillet over high heat. Add the mushrooms and fry for 5-7 minutes. The mushrooms will start to release moisture, after this, add olive oil, garlic and shallot. Lower the heat and cook for 1-2 minutes or until soft and fragrant, stirring occasionally. When mushrooms start to brown, add sage, thyme, soy sauce and mirin. Next stir in miso.

Season with pepper and add sun-dried tomatoes. Stir and scrape up any brown bits at the bottom of the skillet. Add the cream and chopped parsley, stir to combine. Bring the mushroom mixture up to a boil. Then lower the heat to the very minimum and simmer while you make the polenta.

For the polenta. In a saucepan, bring water and milk to a boil over medium heat. Slowly whisk in the polenta, stirring continuously, about 2-3 minutes. Stir in the butter, parmesan cheese, salt and black pepper. Turn off the heat, cover and let stand for 2 minutes. If the polenta thickens too much, thin with some additional milk.

Divide the polenta between bowls. Serve with the miso mushrooms, top with fried sage leaves and chili flakes. Enjoy!