Step: 1/9

Place the stock in a pan with a little salt and bring to the boil. Gradually add the polenta, stirring.

Step: 2/9

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.

Step: 3/9

Grease a 32cm pizza tray, spread the out polenta mixture to about 1-2 cm thick and allow to cool.

Step: 4/9

Clean the mushrooms and halve if necessary.

Step: 5/9

Peel and finely chop the onion and garlic.

Step: 6/9

Melt the butter in a pan and saute the onions and garlic until softened. Add the mushrooms and cook, stirring, until the liquid evaporates.

Step: 7/9

Season the mushrooms with salt, pepper and nutmeg. Add the parsley.

Step: 8/9

Turn out the polenta and cut into 8 slices. Brush with oil.

Step: 9/9

Cook the polenta slices on a hot griddle brushed with olive oil until browned on both sides. Serve on plates with the mushrooms.