Clean the chanterelles by removing any damaged or dirty parts and gently wiping them with a damp cloth. Slice them into pieces that are not too thin.

In a nonstick skillet, heat the extra virgin olive oil and sauté the peeled and minced garlic, the washed and dried parsley stems, and the chili pepper (seeded and sliced very thin).

As soon as the garlic starts to turn golden, add the chanterelles and a pinch of salt. Cook over medium heat for 5 minutes, stirring often, so the mushrooms begin to release their liquid.

When most of the liquid has evaporated, add the soy sauce and finish cooking. Turn off the heat, remove the parsley stems, cover with a lid, and set aside.

Prepare the polenta according to the package instructions (whether using traditional or instant polenta).

Spoon half the polenta onto two individual plates, place the vegan melting cheese on top using a teaspoon, and cover with the remaining polenta.

Divide the chanterelle mixture between the two plates, sprinkle with finely chopped fresh parsley leaves, drizzle with a little truffle oil (optional), and serve immediately.