Place the prepared NOMU STOCK in a saucepan and add the polenta in a steady stream whisking all the time. Add a pinch of Sea Salt, reduce the heat and allow to simmer for 5 to 10 minutes, whisking continuously until the polenta pulls away from the sides of the pan. Pour the polenta into a non-stick baking tray lined with plastic wrap. Place the tray in the fridge and allow to cool for about 30 minutes until set.

Cut the slab of polenta into wedges and brush both sides of the wedges with canola oil. Preheat a griddle pan until very hot and grill the polenta on each side for 2 minutes until golden and crisp.

Halve or slice the mushrooms and sauté in the butter until golden brown. Add a splash of sherry, simmer until reduced and season to taste. Set aside until the polenta is ready.

To create the porcini salt, place the salt and the dried porcini mushrooms into a blender and blend until fine.

Top the grilled polenta with sautéed mushrooms, parmesan shavings and a sprinkle of porcini salt.

Other flavour ideas:
– Griddled asparagus, rocket and parmesan shavings
– Blistered tomatoes and prosciutto