Instructions: Place milk and/or water in a large deep saucepan. Bring to a boil. Add salt and pepper. Whisk cornmeal in slowly. Cook about 5 minutes. Stir in butter or truffle oil. Pour polenta into 2 oiled 8" or 9" cake pans. Allow to cool and refrigerate until ready to use. This can be made ahead and heated just before serving.

Brush polenta with olive oil and reheat in pan or remove from pan, cut into wedges, and grill on the barbecue or in a non-stick grill pan until browned.

Meanwhile, in a large, deep skillet heat olive oil with garlic.

Add mushrooms and cook until wilted and any juices have evaporated. Add salt and pepper.

To serve, arrange polenta in a serving dish. Top with mushrooms.

Garnish with herbs.

NOTES : Makes 6 to 8 servings

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