Cut the polenta block in 1 cm-thick slices.

Prepare two bowls: one with vegetable oil, one with semolina flour. Toss each polenta slice the vegetable oil* first, then in some semolina flour.

Arrange the slices in the air fryer basket making sure to form only one layer. Air fry for 40 minutes at 200°C (390°F) , carefully flipping the slices half way through. Alternatively you can bake the sliced in the oven over a rack covered in baking paper at the same temperature fan assisted.

Clean the mushrooms with a damp cloth or kitchen paper and trim off the stalk.

Slice the mushrooms 3-4 mm thick and place in a pan with some olive oil (or vegetable broth for oil-free), fresh garlic, salt and pepper.

As soon as they are half wilted (after 3-4 minutes on medium-high heat), add the balsamic glaze and cook out till the mushrooms are tender (up to 5 more minutes, depending on taste).

Wash the parsley and start chopping it finely. Combine half of it with the mushrooms and leave the rest for garnish.

Assemble the dish by placing the polenta bruschette on a serving plate and top with the sautéed mushrooms. You can finish with a drizzle of olive oil and more balsamic glaze if you like, and indeed more fresh parsley.