Corn porridge with mushrooms and acorn squash

Ingredients:

• 450 g assorted mushrooms (such as oyster mushrooms and shiitake mushrooms), stems removed and set aside, caps thinly sliced
• 300 gr. assorted dried mushrooms (for umami flavor)
• 1 bay leaf
• 2 sprigs of thyme + 2 tsp leaves
• 900 g acorn squash, unpeeled, cut into 1 cm thick slices.
• 5 tablespoons extra-virgin olive oil
• 3 cloves garlic, grated
• 1 cup corn grits (not quick-cooking)
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter, cut into pieces
• 0.5 cup grated fontina cheese
• 1/4 tbsp. grated parmesan
• 1/3 cup finely chopped fresh parsley
• 1 shallot, finely chopped
• Chopped fresh chives, for serving

Preparation:

1. Preheat oven to 230°C.
2. Prepare mushroom broth:
   
   Combine 7 cups of water, fresh mushroom stems, dried mushrooms, bay leaf, and thyme sprigs in a medium saucepan. Bring to a boil, then reduce heat and simmer until the liquid is reduced by almost half, about 20 minutes. Strain through a fine-mesh sieve into a large liquid measuring cup. You'll need 4 cups of broth; add more water if needed. Rinse the pan and return the broth to the pot.
3. Meanwhile, in a large bowl, combine the squash, 2 tablespoons olive oil, 2 grated garlic cloves, thyme leaves, 1 teaspoon salt, and some freshly ground black pepper; toss to combine. Transfer to a baking sheet and roast until the squash is tender and lightly toasted, about 30 minutes.
4. Bring the mushroom broth back to a simmer. Gradually add the cornmeal, stirring constantly. Add 1 teaspoon of salt. Reduce the heat to medium-low and simmer, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Add the heavy cream and bring to a simmer. Add the butter, fontina, and Parmesan. Season with salt to taste and stir in the parsley. Remove from the heat; cover to keep warm. If the porridge seems too thick, thin it with water, 1-2 tablespoons at a time.
5. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the sliced ​​mushroom caps and season with salt and pepper. Cook, undisturbed, until the mushrooms are lightly browned around the edges, about 3 minutes. Stir and continue cooking until browned and tender, another 3 to 5 minutes. Push the mushrooms to the sides of the skillet. Add the shallot and remaining grated garlic clove to the center and cook until the shallots soften, about 1 minute. Stir in the mushrooms and season with salt and pepper to taste.
6. Divide the cornmeal into 4 bowls. Top with mushrooms and pumpkin. Sprinkle with chives.