1. Preheat oven to 375 degrees F. Soak dried porcini in 1/2 cup hot water for 5 minutes. Saute shallot and garlic in large medium deep pan with olive oil over medium heat. Grind peppercorn over the pan.
2. Add mushrooms and toss in parsley and thyme. Cook mushrooms until liquid has evaporated. Add salt. Add 2 cups stock to the pan, then pour corn meal slowly while stirring.
3. Once corn meal is evenly mixed, continue stirring for 10 minutes. Add more stock if necessary. Salt and pepper, to taste. Remove from the heat and transfer mixture into a shallow cake pan.
4. Bake for 5 minutes until the surface feels crusty. Remove and serve in small squares.
Polenta can be refrigerated up to 5 days. Best served with salad. Bon appetit!!