Grilled Polenta with Sautéed Wild Mushrooms and Aged Cheeses

First, prepare the polenta.

Bring the broth to a boil and add the cornmeal, stirring constantly with a whisk to prevent lumps. Then, continue stirring with a wooden spoon and cook until soft, adding more liquid if necessary.

Season with salt and pepper, add half of the finely grated cheese and half of the butter.