200 g cornmeal
80 g butter
100 g Grana Padano, ground
fresh herbs, bound with cooking string
500 g mixed mushrooms
Bring 1 liter of water to boil with salt and herbs, then remove herb bundle. Gradually add cornmeal into the water with stirring. Let the polenta simmer for 20-30 minutes with stirring. Stir in the pieces of butter and grated cheese. Salt and pepper.
Cut the mushrooms in big pieces and fry in olive oil and deglaze with a little of white wine. Add chopped parsley and let the white wine almost completely cook out. Salt and pepper. Serve with polenta.