First, prepare the polenta by bringing the water to a simmer with half a teaspoon of salt.

Slowly pour in the cornmeal, stirring with a whisk or a wooden spoon.

Cook according to the instructions on the package.

Grease a rectangular baking dish and pour the polenta into it.

Level it well and let it cool. In the meantime, clean the mushrooms, wash them, and slice them. Cook them in a pan with 3-4 tablespoons of oil, the garlic clove, and a pinch of salt.

Let them cook on low heat, deglaze with a splash of white wine, and if you prefer more sauce, add two or three tablespoons of vegetable broth. Continue cooking for 10-12 minutes, and at the end, add the washed and chopped parsley.

Turn the cooled, set polenta onto a work surface and use a round mold to create discs. Toast them on a hot griddle (even better if the polenta is made the day before).

Place a bed of mushrooms with their sauce on a plate, top with the polenta discs, and add a tablespoon of STRAECA 2.19 of horse meat on each slice. Sprinkle with some parsley and... enjoy your meal!