4 tomini cheese (or other soft round cheese)
500 g pioppini mushrooms
200 g ready-made polenta
1 clove of garlic
Balsamic Vinegar of Modena PGI
Extra virgin olive oil
In a pan, heat a clove of garlic and a few sprigs of thyme over oil.
Wash and clean the mushrooms, and then add them to the pan. Deglaze with half a glass of white wine.
Reduce let for 15- 20 minutes, adding a little water if necessary.
Heat the oil and prepare the polenta. Cut the polenta into cubes of 2cm per side, dry them with kitchen paper if, as in my case, they were a little humid. Fry them in hot oil until they are golden brown. Drain and add salt immediately. Now grill the tomini or soft cheese.
Serve the cheese with mushrooms and fried polenta. Complete the dish by drizzling with Balsamic Vinegar of Modena PGI.