Baked Polenta With Mushrooms

Ingredients

• 2 tbs. chopped fresh flat-leaf parsley
• 2 garlic cloves, chopped
• 1 tbs. plus 1 tsp. extra-virgin olive oil
• 1/2 lb. white mushrooms, brushed clean, stems removed and caps coarsely chopped
• 1/4 lb. cremini mushrooms, brushed clean, stems removed and caps coarsely chopped
• 1/4 lb. fresh shiitake mushrooms, brushed clean, stems removed and caps coarsely chopped
• 1 tbs. tomato paste
• 1/4 tsp. kosher salt, or more, to taste
• freshly ground pepper, to taste
• 1 1/2 cups 1-percent-fat milk
• 1 cup fine yellow cornmeal
• 3 cups water
• 4 tbs. grated parmigiano-reggiano cheese