Name: Rocket polenta wedges
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 60 gram butter; 1 leek (200g), chopped finely; 2 clove garlic, crushed; 1/3 cup (50g) plain flour; 2 tablespoon polenta; 1 cup (250ml) milk; 4 eggs, separated; 1/2 cup (40g) coarsely grated parmesan cheese; 125 gram rocket, chopped coarsely

Ingredients

60 gram butter

1 leek (200g), chopped finely

2 clove garlic, crushed

1/3 cup (50g) plain flour

2 tablespoon polenta

1 cup (250ml) milk

4 eggs, separated

1/2 cup (40g) coarsely grated parmesan cheese

125 gram rocket, chopped coarsely

Method

1.Oil 19cm x 29cm rectangular slice pan; line base and long sides with baking paper, extending paper 2cm above edge of pan.

2.Heat butter in medium saucepan; cook leek and garlic, stirring, until leek is soft. Gradually stir in flour and polenta; cook, stirring, 1 minute.

3.Remove pan from heat; gradually add milk. Return to heat; cook, stirring, until mixture boils and thickens. Remove from heat; stir in lightly beaten egg yolks, cheese and rocket.

4.Transfer mixture to large bowl.

5.Preheat oven to 200&degC.

6.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into polenta mixture in two batches.

7.Spread into prepared pan; bake, uncovered, in hot oven about 12 minutes or until browned. Turn onto board; cut into wedges.

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