Griddled provola with sautéed mushrooms and soft polenta

Ingredients

For 1 serving

• Provola70 g
• Button mushrooms200 g
• Garlic1 clove
• Parsley5 g
• Polenta (cornmeal)50 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: lactose,

Method

1. Bring the measured water to the boil with a pinch of salt, pour in the polenta in a thin stream while whisking to avoid lumps and cook over low heat, stirring often, for the time shown on the packet, until soft and creamy; keep covered.
2. Meanwhile clean the button mushrooms with a damp cloth, trim the earthy end of the stalks and slice thinly; crush the peeled garlic and chop the washed parsley.
3. Heat the extra virgin olive oil in a pan over high heat with the garlic, add the mushrooms and sauté for 7 minutes, stirring, until their liquid has evaporated and they are golden; remove the garlic and season with the parsley, salt and black pepper.
4. Heat a griddle or non-stick pan well over medium-high heat, cut the provola into slices about 1 cm thick and sear them for 1 minute per side, until golden and starting to melt.
5. Pour the polenta onto the plate, add the mushrooms and lay the hot provola on top.