First prepare the polenta: pour the water into a pan, add 1 tablespoon salt and bring to the boil. Slowly sprinkle in the flour when the water starts boiling to avoid lumps and stir with a whisk until smooth and even.
While the polenta is cooking, stir with a wooden spoon from the bottom upwards and always in the same direction for about 40 minutes or until the polenta starts coming away from the sides of the pan. If the polenta becomes too hard, add a ladle of hot water.
Transfer the polenta into the moulds using a spoon, press to firm and leave at room temperature for 30 minutes.
While the polenta rests, prepare the mushrooms. Clean the mushrooms by removing the end of the stem and peel any earthy tops. Quickly pass under a jet of cold water and then dry. Slice lengthwise.
Pour 2 tablespoons extra virgin olive oil into a pan and gently fry a clove of garlic and the sliced mushrooms. Add salt and cover with a lid.
Leave to simmer for 15-20 minutes. If while cooking, the mushrooms become too dry, add 1 ladle of hot broth. Sprinkle with chopped parsley and remove from the heat.
Turn out the polenta moulds onto an oven-proof dish. Warm the polenta for 15 minutes in a hot oven at 200 °C.
Remove from the oven and top the polenta with the mushrooms and the juice that formed as these were cooking.
Photos and recipe by our dear friend Antonella Rognoni from www.pomodororosso.it