Polenta:
Preheat oven to 200°C and butter a lamington tin generously. Set aside
Place cheeses into TM bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place egg, salt, Umami Paste, polenta and stock into TM bowl and cook 8 min/100°C/speed 4.
Spread into prepared tin and bake for 25–35 minutes until golden and sizzling.
Meanwhile prepare the topping.
When ready to serve, remove polenta from tin and cut into serving size pieces of toast. Proceed with Mushroom Topping.
Mushroom Topping:
Place dried mushrooms into boiling water and allow to soak for about 10 minutes.
Place garlic, oil and herbs into TM bowl and chop 2 sec/speed 7.
Scrape down sides of bowl and sauté 2 min/Varoma/speed 1.
Chop soaked mushrooms into pieces and add to TM bowl, along with other mushrooms, and a little of the soaking liquid. Sauté 7 min/Varoma/Reverse/speed soft/MC off.
Season to taste and add lemon juice, stirring to combine with spatula.
Divide mixture between servings, and top with a little cheese on each piece.
Grill for a few minutes until cheese starts to melt. Top with a thyme sprig and serve immediately.