Directions

1. Combine the vegetable stock and butter in a large saucepan over a medium heat. Cover and bring to a boil, then slowly whisk in the polenta. Take your time to avoid clumps. Bring backto a boil, then reduce the heat and simmer, stirring frequently, for 45 minutes, or until the polenta is soft and creamy.

2. If you have a pressure cooker, you can reduce the cooking time for the polenta. Set the cooker to sauté setting. Place the stock and butter in the cooker, cover with a lid (not the pressure cooker lid) and bring it to a boil. Slowly whisk in the polenta. Cover and lock the pressure cooker lid and set to high pressure for 12 minutes. Manually release the pressure and stir the polenta with a wooden spoon until smooth. It will continue to thicken as it cools, so set aside for 5 minutes before serving; when it's done the polenta should be soft and creamy but not runny.

3. Shortly before you are ready to serve, prepare the sauteed mushroom and apple. Heat the olive oil in a frying pan or skillet over a medium heat, add the mushroom and sauté for about 3 minutes until it begins to soften. Add the apple, rosemary and salt and continue to cook until the apple starts to brown and is soft but not mushy. Scoop the mixture into a bowl and set aside. You will be using the pan to make the sauce.

4. For the sauce, pour the white wine and stock into the pan or skillet and bring it to a simmer over a medium heat. Simmer until it has reduced by half, scraping the bottom of the pan with a wooden spoon to deglaze. Remove from the heat and stir in the cream and Parmesan until melted and smooth.

5. To assemble, spoon the polenta onto a large wooden board or serving platter, layer the sauteed mushroom and apple on top and finish with the cream sauce. Serve warm.

Serves 6

This recipe has been reprinted with permission from The Miller's Daughter by Emma Zimmerman (Hardie Grant North America). Photo credit: David Alvarado