Cheese Polenta With Mushroom Rosemary Sauce - cooking recipe

Ingredients

1 cup milk
1 1/2 cups vegetable stock
1 cup polenta
1 cup coarsely grated Parmesan cheese
None None Flour
None None Vegetable oil, for deep-frying
None None FOR THE MUSHROOM ROSEMARY SAUCE
6 tbsp (3/4 stick) butter
10 oz oyster mushrooms, halved
14 oz cremini mushrooms
10 oz button mushrooms, halved
2 tbsp fresh rosemary
1/4 cup dry white wine
1/2 cup sour cream
2 tsp Worcestershire sauce
2 tsp Dijon mustard

Preparation

Grease an 11 x 7-inch baking pan and line bottom and sides with parchment paper.
Place the milk, stock and 1 1/2 cups water in a large saucepan on medium heat. Bring to a boil. Add the polenta in a slow stream, stirring. Cook, stirring, for about 10 mins or until the polenta is thick. Stir in the cheese.
Press the mixture into the prepared pan. Set aside to cool. Cover and refrigerate until chilled. (Can be made 1 day ahead and refrigerated, covered).
Turn out the polenta and cut into triangles. Toss the triangles in flour; shake away the excess flour.
Heat the oil in a large skillet on medium heat. Deep-fry the polenta until browned. Drain on paper towels.
For the mushroom rosemary sauce, heat the butter in a large saucepan on medium-high heat. Cook the mushrooms and rosemary, stirring, for 2 mins. Add the remaining ingredients and cook, stirring, until the mushrooms are soft.
Serve the polenta with the mushroom rosemary sauce.