Polenta with Mushrooms (Polenta con i Funghi)

INGREDIENTS: (4 servings)
350 Gr. Corn Flour
100 Gr. dried porcini Mushrooms (wild mushrooms)
50 Grams Butter
1 Clove garlic
Bechamel
Grated Parmesan cheese
Salt
Pepper

Soak the mushrooms in lukewarm water for 10 min.
Make a rather firm polenta (corn pudding) and when it's ready pour it on a pastry board and allow it to cool.
When the mushrooms are re-hydrated, squeeze them, meanwhile, in a pan, melt 30 grams butter, add the clove of garlic (remove the garlic as soon as it becomes gilded) and then mushrooms.
Season with salt, pepper and cook for 10 minutes.
Prepare the béchamel; when it is ready add some grated cheese and the mushrooms with their sauce.
Cut to slices the cold polenta.
Butter a baking-pan and, to alternate layers, prepare it with the mushrooms: finish with polenta, sprinkle with some little dices of butter and grated cheese.
Put the pan in a preheated oven to 180 degrees for about 15min.