I don't believe in horoscopes | Polenta crust with aged Tomino and mushrooms

**Cleaning the mushrooms:**

Let's start with the mushrooms! Remove the earthy part at the base of the stem and clean the rest with a small brush. If necessary, use a damp paper towel to remove any remaining soil. Once ready, slice them and place them in a pan with a clove of garlic and EVO oil. Cook over medium-low heat until they soften, then add the aromatic herbs and salt, and continue cooking for another 5 minutes. The aroma will be irresistible!

**Preparing the polenta:**

While the mushrooms are cooking, take the cold polenta and slice it. Use a pastry cutter to cut out circles slightly larger than the tomini. Heat a little EVO oil in a pan and brown the polenta discs on both sides until golden.

**Cooking the tomino:**

In the same pan, add a drizzle of EVO oil and cook the tomini for 2 minutes per side, until they are nice and hot and creamy.

Take a polenta disc, add a generous portion of mushrooms, and place a tomino on top. For a final touch, you can garnish with a pinch of fresh aromatic herbs!