Preparation
Place the stock in a pan with a little salt and bring to the boil. Gradually add the polenta, stirring.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000242/000242_step_1_M.jpg)
Cover and allow to simmer for 15 minutes over a low heat. Stir frequently to prevent burning. Add 1 tbsp oil to the polenta. Season with nutmeg and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000242/000242_step_2_M.jpg)
Grease a 32cm pizza tray, spread the out polenta mixture to about 1-2 cm thick and allow to cool.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000242/000242_step_3_M.jpg)
Clean the mushrooms and halve if necessary.
Peel and finely chop the onion and garlic.
Melt the butter in a pan and saute the onions and garlic until softened. Add the mushrooms and cook, stirring, until the liquid evaporates.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000242/000242_step_4_M.jpg)
Season the mushrooms with salt, pepper and nutmeg. Add the parsley.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000242/000242_step_5_M.jpg)
Turn out the polenta and cut into 8 slices. Brush with oil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000242/000242_step_6_M.jpg)
Cook the polenta slices on a hot griddle brushed with olive oil until browned on both sides. Serve on plates with the mushrooms.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000242/000242_step_7_M.jpg)