* 200g instant polenta
* 1.2 l water
* Sea salt and black pepper
* 500g mixed wild mushrooms, cleaned
* 2 tablespoons olive oil, plus extra for brushing
* 4 cloves garlic, peeled and chopped
* 25g butter
* Some branches picked oregano leaves
* 2-3 tbsp flour, dust
* Parmesan, for garnish (or vegetarian alternative at this cheese)
1st First, prepare the polenta. Pour the water into a medium pot, salt lightly and bring to a boil. Add the polenta slowly in a thin, steady stream, whisking constantly. Keep stirring has about 5 minutes until the polenta thick and included all the water. When you are ready, remove from heat, strong season with salt and pepper and top on a lightly oiled baking sheet. The polenta evenly with a spatula, spread a 2cm thick. Allow to cool and set for 30 minutes.
2nd If you are just about ready to serve, to halve any larger mushrooms. Place a large frying pan over high heat. When hot, add the olive oil and fry the mushrooms until they begin to color quickly followed. Stir in garlic and butter with some seasoning and half the oregano leaves. Continue to fry the mushrooms over high heat, cook until no liquid was released from. Remove the pot from the stove to keep warm.
3rd Place a griddle pan over medium heat. Cut the polenta into 8-10cm squares and dust with a little flour, brush the grill with olive oil. Griddle the polenta slices for 2 -3 minutes on each side until they begin to brown. If cooking in batches keep warm in a low oven.
4th To serve, place the grilled polenta arrange on warmed plates and spoon the sautéed mushrooms on top. Scatter shavings of Pecorino over and the remaining oregano leaves and serve immediately.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.