1) Clean mushrooms from the earth e rinse them quickly under the water, then dry them well and cut them into slices. Peel And sliced finely garlic. In a pan, warm the oil with the butter, add the garlic and mushrooms and sauté for 5 minutes, stirring often. United the needles of rosemary, salt and pepper and cook for another 2 minutes, until the mushrooms are golden.

2) In a saucepan, courses boil the milk with 1 teaspoon of salt, paid sprinkle the flour and mix. Cook polenta for the time indicated on the package; then, out of the fire, incorporated the pecorino, season with salt, pepper and mix.

3) Pour the polenta in a pan lined with parchment paper forming 4 irregular discs. Cut the taleggio cheese in slices e distribute them on the polenta bases and put them in the oven under the grill at 180 ° for a few minutes, until the cheese has melted. Out of the oven add mushrooms and put the pan back under the grill until the cheese begins to brown. Remove from the oven and serve.