Fried Mushrooms with Polenta

For the polenta, bring the vegetable broth to a boil. Mix the polenta into the broth. Bring to a boil and set soak for about 5 minutes, stirring occasionally. Remove from heat and season with nutmeg. Brush a baking tray with oil, spread the polenta about 1-2 cm (approximately 1/2 inch) thick. Let cool for at least 30 minutes.

For the mushrooms, rinse the mushrooms and chop as desired. Peel the onion and garlic and mince. Heat a little oil in a hot pan and sauté until translucent. Add the mushrooms and sauté. Add some water or broth and cook until the liquid evaporates, stirring over medium heat. Add the chopped herbs and season with a little of salt and pepper.