Vishesh's Polenta with Mushrooms in Butter Soy Sauce

Sure, I only had regular white mushrooms without any fine porcini, and the baked polenta wasn't exactly the luscious cloud shown in the original NYT recipe. But soy sauce and butter was such a mysterious and tempting combination of east and west that I could not resist trying, and the duo compensated for the other ingredients with salty, umami goodness.

Polenta with Mushrooms in Butter Soy Sauce 
1/3 cup polenta
2/3 cup mushrooms
3 pats of butter
1 tbsp soy sauce
1 tbsp extra virgin olive oil
1 clove roasted garlic
parmesan cheese
salt and pepper

Mince and crush the garlic as finely as possible, and then add to a bowl along with the butter. Microwave for 20 seconds, and then add the mushrooms, soy sauce, and olive oil. Microwave for 20 seconds, stir, and microwave for another 60 seconds to reduce the sauce. Add salt to taste, and then pour the mushrooms over the polenta while hot, distributing the sauce evenly around. Top with parmesan cheese and pepper, and enjoy!