Ingredients

• 75g (3oz) Parmesan cheese
• 6 sprigs flat leaf parsley
• 6 sage leaves
• 150ml (¼ pint) dry white wine
• 325ml (12fl oz) vegetable stock
• 115g (4oz) quick-cook polenta
• 75g (3oz) fresh young spinach leaves
• 1 egg yolk
• salt and freshly ground black pepper
• 2.5 ml (½ tsp) grated nutmeg
• 25g (1oz) butter
• 1 clove garlic, crushed
• 75g (3oz) mixed mushrooms
• 75g (3oz) cherry tomatoes, halved
• flat leaf parsley , to garnish

Tools

• Kitchen Machine
• Roto Food Cutter
• Multi-Mill
• Slow Speed Slicer Shredder

Method

1. Line a loose-bottomed 20cm (8 inch) cake tin with clear film. Fit the Slow Speed Slicer Shredder with the fine shredding drum and grate the Parmesan cheese. Place the flat leaf parsley and sage in the Multi-Mill and chop.
2. Heat the wine and stock in a large saucepan, until boiling, sprinkle in the polenta, continually stirring for 1 minute. Stir in the spinach and cook for 1 minute or until thick.
3. Remove from the heat and stir in the herbs, 50g (2oz) grated Parmesan and egg yolk. Season well with salt, freshly ground black pepper and nutmeg.
4. Transfer to the prepared tin and spread it out, to cover evenly, using the Kenwood Spatula. Leave until cold and set and cut into 8 wedges.
5. Place on a lightly greased baking sheet and sprinkle with the remaining Parmesan cheese. Place under a preheated grill for 3-4 minutes, until golden.
6. Meanwhile heat the butter and garlic in a frying pan and sauté the mushrooms and cherry tomatoes for 2-3 minutes over a high heat. Arrange two polenta triangles on each plate and top with the mushrooms and tomatoes. Garnish with parsley and serve.

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