Heat the olive oil and butter in a large skillet over medium high heat.
Mix the flour with a bit of sea salt and freshly cracked pepper, to taste then lightly dredge the polenta rounds in the seasoned flour.
Add the dredged polenta rounds to the hot pan and cook for 2-3 minutes, or until golden brown. Flip over and cook the other side for 2-3 minutes, or until golden brown. Drain on a paper towel to remove excess grease.
While the polenta slices are cooking, heat the butter in another skillet over medium-high heat. Add the mushrooms and cook for 3-4 minutes, or until golden brown, stirring occasionally.
Add the minced garlic and a splash of vinegar, to taste, then cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
Place the polenta slices on the serving plate and top with a spoonful of garlic butter mushrooms then some freshly chopped parsley.
Add shaved parmesan to the top and serve immediately. Enjoy.