Heat olive oil in a large saute pan until almost smoking.

Add the cleaned and sliced porcini mushrooms to the pan.

Season the mushrooms with salt and pepper to taste.

Cook the mushrooms until they are tender and golden brown.

Bring 5 cups of water to a boil in a 4-quart saucepan.

While whisking constantly, slowly add the polenta in a thin stream until fully incorporated.

Stir with a wooden spoon until the polenta becomes thick and dense, resembling cream of wheat.

Portion the polenta into 4 warmed serving bowls.

Top each bowl with 1/4 of the sautéed porcini mushrooms.