750 g (1 1/2 lb) large Portobello mushrooms, thickly sliced
3 garlic cloves, crushed
8 tablespoons soft cheese with garlic and herbs
1/2 teaspoon crushed dried red chilli
salt and pepper
Place the polenta, rosemary, sage, half the parsley and half the butter in a saucepan over a medium heat and gradually whisk in the stock, stirring continuously.
Reduce the heat to low, season well and stir constantly until the polenta becomes very thick and starts bubbling (this will take about 6–8 minutes). Remove from the heat and keep warm.
Meanwhile, heat the remaining butter in a large nonstick frying pan over a high heat. Add the mushrooms and garlic and stir-fry for 6–8 minutes. Season well and stir in the soft cheese and dried chilli. Stir-fry for 2–3 minutes until bubbling. Remove from the heat and stir in the remaining parsley.
Serve immediately on warmed plates over the polenta.