Name: Cheese polenta with mushroom rosemary sauce
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 1 cup (250ml) milk; 1 1/2 cup (375ml) vegetable stock; 1 1/2 cup (375ml) water; 1 cup (150g) polenta; 1 cup (80g) parmesan cheese, coarsely grated; plain flour; vegetable oil, for deep-frying; Mushroom rosemary sauce; 100 gram butter; 300 gram oyster mushrooms, halved; 400 gram swiss brown mushrooms; 300 gram button mushrooms, halved; 2 tablespoon fresh rosemary; 1/4 cup (60ml) dry white wine; 1/2 cup (120g) sour cream; 2 teaspoon worcestershire sauce; 2 teaspoon dijon mustard

Ingredients

1 cup (250ml) milk

1 1/2 cup (375ml) vegetable stock

1 1/2 cup (375ml) water

1 cup (150g) polenta

1 cup (80g) parmesan cheese, coarsely grated

plain flour

vegetable oil, for deep-frying

Mushroom rosemary sauce

100 gram butter

300 gram oyster mushrooms, halved

400 gram swiss brown mushrooms

300 gram button mushrooms, halved

2 tablespoon fresh rosemary

1/4 cup (60ml) dry white wine

1/2 cup (120g) sour cream

2 teaspoon worcestershire sauce

2 teaspoon dijon mustard

Method

1.Grease 19cm x 29cm rectangular slice pan, line base and sides with baking paper.

2.Combine milk, stock and the water in large saucepan, bring to a boil. Add polenta, stir over heat about 10 minutes or until polenta is thick. Stir in cheese.

3.Press mixture into prepared pan, cool. Cover, refrigerate until cold. (Can be made 1 day ahead to this stage and refrigerated, covered).

4.Turn out polenta, cut into triangles. Toss triangles in flour, shake away excess flour.

5.Heat oil in large frying pan, deep-fry polenta until browned, drain on absorbent paper.

6.To make mushroom rosemary sauce Heat butter in large saucepan, cook mushrooms and rosemary, stirring, 2 minutes. Add remaining ingredients, cook, stirring, until mushrooms are soft.

7.Serve with mushroom rosemary sauce.

ham option Sprinkle with finely chopped ham.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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