Tuscan Fried Polenta Salad | With Sautéed Mushrooms and Parmesan

Bring 800 ml of water to a boil in a saucepan with 1 teaspoon of salt. Pour in the cornmeal in a slow, steady stream while whisking continuously with a wire whisk to keep it lump-free.

Cook over low heat, stirring frequently, for 10-12 minutes until the polenta thickens thoroughly and pulls away from the sides of the pot. Stir in 1 tablespoon of extra virgin olive oil, then spread it out about 1.5 cm thick in a small baking sheet lined with parchment paper, and let it cool completely and firm up.

In a dry skillet, toast the pine nuts for 1-2 minutes until golden brown, being careful not to let them burn, then transfer them to a small bowl.