Polenta with truffle or porcini mushrooms

Sweet corn flour put into jars with dried porcini mushrooms or with minced black truffle. Preparation: boil the water with just enough salt, add a spoon of olive oil and pour the sweet corn flour, stirring it, in order to prevent the formation of lumps. Cook it for 45 minutes, stirring any here and there. Shelf life: 12 months.