Fried Polenta with Mushrooms and Gorgonzola

Method

1. Bring water to a boil and salt it.
2. Meanwhile, cut the mushrooms into small pieces.
3. Add the polenta flour in a rain while stirring, cook and finish with a knob of butter.
4. Transfer to a baking dish and let cool completely in the refrigerator.
5. In a pan, heat oil and garlic until fragrant.
6. Add the mushrooms, season with salt, add a sprig of thyme, and cook until golden.
7. Add the gorgonzola and cream, cover, and let melt.
8. Fry the cold polenta in hot oil until golden, then drain on a rack.
9. Add chopped parsley to the mushroom sauce.
10. Assemble: layer sauce in cocotte, then polenta, more sauce, and grated Grana Padano. Bake until gratinated.