Boil water, add polenta, mix
well, till it thickens, about 3 minutes.
Pour polenta into small round
heat-prove dishes (half full).
Wait till it cools down.
Meanwhile, melt butter in the
frying pan, fry garlic and mushrooms, fry till liquid evaporates, sprinkle with
parsley, pepper and salt.
In separate pot prepare béchamel
sauce, melt butter, add flour stir vigorously, slowly pour in milk.
Keep stirring to avoid lumps,
when the sauce thickens and salt, white pepper and nutmeg.
Remove polenta from each dish,
cut in half to form 2 rounds. Place one back in the heat-prove dish, add layer
of mushrooms, follow with béchamel and mozzarella, top with second round of
polenta, pour with béchamel and sprinkle with mozzarella.
Bake in the preheated oven
about 15 minutes, in 180 C degrees, till tops get lightly brown.