1) Prepare polenta: brought to the boil 4 dl of water in a saucepan, turn off fire, salty And paid to rain the cornmeal, stirring vigorously with a whisk. Put again the container on the flame e cook for 40 minutes over low heat, always stirring. At the end it must be a very soft polenta.

2) Meanwhile, grated the various types of cheese and melt them in a saucepan with the cream; blend all in order to obtain a rather liquid cream.

3) Cleanse the mushrooms, shred them And do them lightly brown in a pan with the peeled garlic and a little oil; salty and cook the mushrooms for at least 20 minutes.

4) Prepare la morcje: you do melt the butter in a pan e brown corn flour until golden brown. Distribute in the center of the dishes a little polenta, pour you above 1 ladle of the prepared cheese cream, 1 tablespoon of sautéed mushrooms e distribute yourselves above the morcje. Complete with grated smoked ricotta.