Rhodope Sindermyo with Porcini, Pecorino, and Thyme Brown Butter

Clean and slice the fresh mushrooms into 5 mm thick slices, finely mince the alliums, finely grate both cheeses, pick the herb leaves from their stems, and coarsely crush the roasted nuts.

Heat ¹/₂ tbsp Olive oil extra virgin in a wide frying pan over medium-high heat, add 90 gr Porcini mushrooms in a single layer, and sear for 3 minutes undisturbed until browned.

Flip the mushrooms, reduce the heat to medium, and add 10 gr Shallot, ³/₄ clove Garlic, 5 gr Butter, 1.34 gr Fresh Thyme, ¹/₄ tsp Sea Salt, and ¹/₂ tsp Black Pepper - Coarsely Ground, sautéing for 2 minutes before setting aside warm.

In a heavy-bottomed pot over low heat, melt 10 gr Butter, stir in 20 gr Kashkaval (cow), then pour in 150 ml Water, 40 ml Milk, and ¹/₄ tsp Sea Salt.

As the liquid nears a gentle simmer, slowly pour in 50 gr Cornmeal in a steady stream while whisking continuously to prevent lumps, then cook on low heat for 15 minutes, stirring frequently until smooth and creamy.

Remove the polenta from the heat, rest for 30 seconds, and vigorously stir in 20 gr Pecorino Romano Cheese until completely melted, creamy, and elastic.

In a small saucepan over medium-low heat, melt 10 gr Butter and swirl gently until it foams and turns a nutty golden brown, then take off heat and stir in 0.66 gr Fresh Thyme.

Divide the warm sindermyo between shallow bowls, create a gentle well in the center, spoon over the sautéed porcini, drizzle with the thyme brown butter, and garnish with 5 gr Roasted hazelnuts and 5 gr Pecorino Romano Cheese.