Method

• 1.
  Place dried mushrooms in a heatproof bowl and cover with hot water. Stand for 5 minutes or until softened. Drain, reserving 1/4 cup (60ml) soaking liquid. Finely chop mushrooms and set aside.
• 2.
  Meanwhile, place milk and stock in a saucepan over high heat and bring to the boil. Gradually whisk in polenta and cook, whisking constantly, until mixture begins to thicken. Reduce heat to low and cook, stirring regularly with a wooden spoon, for 10 minutes or until polenta is creamy.
• 3.
  Place pancetta in a large cold frypan over medium-high heat. Once sizzling, cook pancetta for 2 minutes each side or until golden, then transfer to a plate. Increase heat to high and add oil. Add half king brown mushrooms and cook for 2 minutes each side or until golden. Using a slotted spoon, transfer to a bowl and repeat with remaining mushrooms.

• 4.
  Return dried mushrooms and king brown mushrooms to frypan with oregano and cook, tossing, until well combined. Add reserved soaking liquid and bring to the boil. Cook, stirring occasionally, for 2 minutes or until reduced slightly. Transfer mushroom mixture to a bowl and gently toss through watercress.
• 5.
  Divide polenta among serving plates, top with mushroom mixture and pancetta, and scatter over goat’s cheese and extra oregano. Drizzle with extra oil and serve immediately.