Ingredients:

200 g. cornmeal (cornflour)
750 ml de water
100 g. salted cheese
50 g. raced cheese
200 g. tomato juice
300 g. fresh mushrooms
2 cloves of garlic
2 spoons of oil
30 g. butter
salt and pepper

How to prepare: Boil the cornmeal in salted water.
After it’s done, mix it with the cheese and butter.
Spread the polenta on baking paper.

Wash the mushrooms and cut them in slices; peel the garlic (do not chop it).
Fry the mushrooms in butter with the whole garlic and some rosemary.
Let it stew a few minutes, then take out the garlic and add the tomato juice, salt and pepper.

Serve the polenta with the mushroom sauce on top.