Polenta on the Board with Honey Mushroom Sauce

The best polenta I have eaten anywhere was made by my mother. She prepared the polenta loose rather than thick, then poured it onto a large (about 30-by-30-inch) poplar wood board. Poplar was used because it has no taste, and the wood keeps the polenta warm. Once the polenta was spread on the board, it was topped with a sauce made with tomatoes, wild birds like squab, homemade sausages cut into bite-sized pieces, and wild mushrooms. My mother used mostly honey mushrooms picked by my father