Creamy Polenta with Mushrooms and Gremolata

A northern Italian peasant dish made from its principal ingredient, cornmeal (otherwise known as maize flour), polenta is usually served as a fried savoury wedge, or as a creamy mash. On its own, it is, to my mind, rather bland. But with the right additions, it can be utterly delicious. My favourite polenta is the creamy kind with lashings of stock, cheese and herbs stirred in. Buying polenta can be baffling. On Italian packets it is often labelled as corn flour, which is confusing because