Polenta with Mushrooms
For the polenta, bring 500 ml (approximately 2 cups) of water to a boil and stir in cornmeal. Cook until soft according to package instructions, stir in the Parmesan and then spread out about 1.5 cm (approximately 1/2-inch) thick on a baking sheet. Allow to cool.
For the mushrooms, clean porcinis and chop. Peel garlic and chop finely. Heat butter and oil in a large frying pan, add porcini mushrooms and garlic and fry for a few minutes vigorously, then stir in lemon juice and creme fraiche. Season with salt and pepper, add the parsley and cook briefly.
Cut polenta into diamond-shaped pieces, brush with a little oil and cook until golden brown on both sides on a hot grill (alternatively, cook in a grill pan).
Pour the finished polenta on a plate and top with mushrooms. Serve garnished with parsley leaves.