Chargrilled polenta with balsamic mushrooms

- Cook polenta or use a ready-made pack. Spread the cooked polenta in an oiled dish. Set aside to cool.

- Heat 2 tbsp oil in a large frying pan. Add the trimmed and sliced chestnut mushrooms and chopped garlic along with a pinch of salt. Cook on a high heat for 5 minutes until they are browned. Pour balsamic vinegar over the mushrooms, stir until the mixture becomes syrupy, for about 1-2 minutes.

- Heat a chargrill pan or grill to hot. Cut the polenta into wedges and and brush with a tiny bit of oil. Grill on both sides, then serve with the warm mushrooms, a handful of rocket and a few parmesan shavings.