Ingredients

1. In a big sauce pan, bring to boil the milk with 1/3 cup water, pour the dry polenta and reduce the heat. Stir with a wood spatula or a wisk until the consistency thickens but stay creamy. Add some salt and pepper.
2. In a frying pan, add the butter and medium heat. Add the garlic and sauté for a minute. Add the mushroom, parsley, salt and pepper. Sauté for 5 minutes.
3. Serve the polenta with the mushroom garlic on the top.