Bring soup and orange juice to a boil in a large frying pan. Stir in the hominy and cook, stirring occasionally, at the lowest temperature until it forms a thick paste (20 to half an hour, perhaps more, depending on the variety).
Meanwhile, cook the egg sponges (see below).
Mix Sbrinz and butter into the polenta, season. Serve the mushrooms with the polenta.
Serve with: Leaf salad.
Egg sponges: blanch onions in portions for one minute, remove, rinse when cool, cut off root end, squeeze onions out of their skin, cut in half.
Heat clarified butter in a frying pan, fry onions, add egg sponges for about five minutes, season, remove.
Pour in wine, boil, reduce to half. Whisk butter into the sauce, add mushrooms again.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?