Grilled polenta with garlicky sautéed mushrooms

Ingredients

For 1 serving

• Polenta (cornmeal)50 g
• Button mushrooms175 g
• Extra virgin olive oil2 teaspoons
• Garlic1 clove
• Parsley5 g
• Saltto taste

In season: September – November

Method

1. Bring the water for the polenta (about two and a half times the weight of the flour) to the boil in a small pan with a pinch of salt, then sprinkle in the instant polenta, whisking.
2. Cook over low heat for 5 minutes, stirring with a wooden spoon, until thick and coming away from the sides; spread it on a wetted plate about 1 cm thick and leave to set for at least 15 minutes.
3. Meanwhile wipe the button mushrooms with a damp cloth, trim the stalk ends and slice them; peel and crush the garlic.
4. Heat the olive oil in a frying pan over medium heat with the garlic for 1 minute, add the mushrooms and cook for 8 minutes over high heat, until they have released their liquid and are golden; season with salt, remove the garlic and add the chopped parsley.
5. Cut the polenta into slices, heat a griddle over medium-high heat and grill them for 3 minutes per side, until well marked and they release easily.
6. Serve the hot polenta slices topped with the mushrooms.