Grilled Polenta with Sautéed Wild Mushrooms and Aged Cheeses

Steps

• 1
  First, prepare the polenta.
• 2
  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.
• 3
  Season with salt and pepper, add half of the finely grated cheese and half of the butter.
• 4
  Line a deep baking dish with plastic wrap, lightly greased with oil.
• 5
  Pour the cooked polenta into it. Choose the size of the dish so that the polenta is about 3-4 cm deep. Cover and refrigerate to set.
• 6
  If necessary, wipe the mushrooms clean or quickly wash them, then chop them.
• 7
  Sauté the finely diced onion and garlic in a mixture of a little olive oil and butter. Add the mushrooms and sauté until all their liquid has evaporated, then season with salt and pepper and sauté until golden brown. At this point, add a little more butter.
• 8
  Dry the cooled, set polenta and grill it until golden brown in a hot non-stick pan or on a grill.
• 9
  Serve with the mushroom ragout, thinly sliced cheese, and fresh herbs.
• 10
  Never wash mushrooms in plenty of water, as they are like sponges and absorb water. The polenta can be prepared well in advance, it keeps for a few days in the refrigerator and is excellent with grilled meats or on its own, even with sheep's cheese, sour cream, or cracklings.