I love to smother a heap of piping hot Polenta with slices of Fontina cheese and savory sauteed mushrooms. It is utterly comforting and not at all complicated to make. This dish is outstanding when made with fresh porcini mushrooms, but any mushroom will be fabulous, I like to use Crimini or Baby Bellas. Enjoy this northern Italian classic dish with a bottle of Podere Albiano Tribolo Orcia, a Tuscan gem!