Trevi's Polenta with Taleggio Cheese and Mushrooms

Source: Paolo Verzeni, Executive Chef, Trevi's at Omni Mandalay, Irving, Texas - as published in Southwest Food Service News

4 slices cold polenta flour
14 ounces fresh porcini mushrooms
5 ounces taleggio cheese, cut in small cubes
2 tablespoons virgin olive oil
1 tablespoon finely chopped parsley
1 clove garlic, finely chopped
Salt
Freshly ground black pepper

Slice the mushrooms and fry in the olive oil until cooked but still firm. Add the garlic and parsley and season with salt and freshly ground black pepper. Toast the polenta on a red hot griddle for three to four minutes per side. Put the mushrooms on top of the polenta and sprinkle the taleggio on top of the hot mushrooms. The cheese will melt slightly.

Serve at once.