Cheese polenta with mushroom rosemary sauce

cheese polenta with mushroom rosemary sauce
1H 5M


Mushroom rosemary sauce


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.


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