Polenta with porcini mushrooms

Serves 6

Prepare the Homemade Polenta according to the instructions on the packet.  Drain the sliced porcini mushrooms and lightly brown them in a little extra virgin olive oil with a clove of crushed garlic. Season with a pinch of porcini mushroom Superbrodo stock and add a dash of water. Allow to evaporate and sprinkle with chopped fresh parsley. Serve the unmoulded polenta on a plate accompanied by the hot porcini mushrooms.