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Grill slices of bread on a barbecue until the crust becomes crispy, and the crumb - soft. Smear the bruschetta pieces surface with garlic, while they are hot; drizzle with olive oil, and vinegar (optional). Recommended to be served warm.
Bring the water to the boil, add a little salt and start adding the corn meal - slowly - in handfuls, stirring constantly. Continue stirring and adding the corn meal until the mixture reaches certain consistency (it's very important to be stirring continuously in order to keep lumps from forming). Continue cooking for about an hour, stirring from time to time, until the polenta becomes quite dense. Turn it out onto a dish to cool; after cooling cut it into slices and roast in a frying pan in olive oil. La polenta must result quite crunchy.
Peel the mushrooms with a knife and a wet cloth (without immerging in water); slice them, and roast - with the garlic, nepitella oil, salt and pepper until all the water produced by the mushrooms evaporates. Smear the mass on slices of the cut polenta; serve them warm.