Polenta Botched With Mushrooms

Preparation:

Preparation: Put the mushrooms to soak in warm water. Make a rather firm polenta, when it is ready pour it on the work surface and let it cool. Meanwhile, in a saucepan, heat 30 g of butter, add the clove of garlic (remove it as soon as it turns golden) and season the well-squeezed mushrooms. Add salt and pepper and cook for 10 minutes. Prepare the béchamel; when ready, add a little grated cheese and the mushrooms with their cooking juices. Cut the now cold polenta into slices. Grease a baking tray and, in alternating layers, arrange the polenta and mushrooms. The last must be polenta sprinkled with a few knobs of butter and grated cheese. Put the container in a preheated oven at 180 degrees for about an hour. Serve. Accompanying wines: Dolcetto Di Dogliani DOC, Trentino Marzemino DOC, Cilento Rosso DOC.