Place dried mushrooms, garlic cloves and pepperoncini in a bowl. Add boiling water.

Cover and allow the mushrooms to grow. (about 10 minutes)

Slowly add the white wine to mushrooms.

In a sauce pan, bring the stock to a simmer, then add the mushrooms and the liquid. The consistency should be runny/ translucent, add more water or wine as necessary to avoid becoming thick. Remove the garlic cloves and pepperoncini before serving.

In a saucepan, bring the water and oil to a boil. Add salt.

Pour in the corn meal, stirring constantly until well incorporated. Cook the polenta for at approximately 30 minutes adding additional boiling water, if necessary.

Once the polenta begins to release from the sides of the pan and thicken, add in half the parmigiano cheese.

Pour the polenta quickly into the serving dish and let set 10 minutes.

Pour the mushroom sauce over the polenta.

Sprinkle with Parmesan cheese and fresh herbs. Add freshly ground black pepper to taste.