Polenta Slices with Deep-fried Mushrooms

Cook polenta according to package directions. Remove the pan from the heat and stir in 1 tablespoon olive oil. Pour the hot polenta on a smooth work surface or on a baking sheet and spread about 1.5 cm (approximately 1/2-inch) thick with a moistened spatula. Cover with a kitchen towel and let cool completely.

Clean the mushrooms and quarter if large. In a saucepan, bring 2 liters of water to a boil, and blanch the mushrooms  2-3 minutes. Drain and pat dry with paper towels.

Place the flour in a deep plate, add the mushrooms and toss until well coated. Heat oil for deep-frying in a deep saucepan  and heat to 360°F. Add the garlic and cook until golden, remove with a slotted spoon. 

Working in batches, fry the mushrooms 7-8 minutes per batch.  When all the mushrooms are cooked, remove all the oil and the browned bits from the pan. Put the pan back on the stove, return the oil to the pan and pour in the mushrooms. Fry until crispy, about 2 minutes and drain on paper towels.

Rinse the parsley and spin dry, then chop finely. Season the mushrooms with salt and parsley.

Peel the onion and chop very finely.