The parmesan, chilli flakes and rosemary-infused milk add depth to this polenta. Top with grilled mushrooms and enjoy as a tasty light lunch.
Pick the leaves from 2 of the rosemary sprigs and chop them as finely as possible. Pour the milk into a small pan, add the 2 whole rosemary sprigs, and bring to the boil. Once boiled, remove the rosemary sprigs, and then reduce the milk to a simmer.
Gradually add the polenta to the milk, whisking all the time. Stir in the Parmesan and the chopped rosemary. Continue to whisk until the polenta has thickened to a creamy consistency. Stir in the chilli flakes and season to taste. Cover and keep warm/set aside.
Heat a little olive oil in a frying pan over a high heat and fry the mushrooms until well browned.
Add a generous spoonful of mascarpone to the hot polenta and stir to combine well. Spoon the polenta on to 4 serving plates, top with the mushrooms and drizzle over a little extra-virgin olive oil.
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Recipe taken from the SORTED food recipe collection.