3 cups milk
2 cloves garlic, crushed
2 teaspoon finely chopped fresh rosemary
¾ cup instant polenta
2-3 tablespoons Porcini Crema
sea salt and freshly ground pepper
½ cup freshly grated Parmesan
Put the milk, garlic and rosemary in a medium saucepan and season generously. Bring to the boil then gradually drizzle in the polenta, whisking constantly until it comes to the boil and thickens.
Reduce the heat to low and cook for 5 minutes, stirring often. Stir in the porcini crema if using then tip into a 24 cm ovenproof sauté pan or baking dish and spread evenly. Cool for 20 minutes or cool completely then cover and refrigerate until ready to use.
To finish: Preheat the grill to its highest heat. Scatter the Parmesan over the polenta along with a grind of pepper and grill until golden brown and the polenta is hot. Cut into fingers or wedges to serve.
Pantry note: Porcini Crema is a rich cream made from porcini mushrooms. It’s available from good food stores and some supermarkets.
Menu: Serve with Chicken Livers with Marsala for a full meal.