Rocket Polenta Wedges

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60 g butter

1 small leek chopped finely

2 cloves garlic crushed

1/3 cup plain flour

2 tablespoons polenta

1 cup milk

4 eggs separated

½ cup coarsely grated parmesan cheese

125 g rocket chopped coarsely

Oil 19 cm x 29 cm rectangular slice pan.  Line base and long sides with baking paper, extending paper 2 cm above edge of pan.  Heat butter in medium saucepan, cook leek and garlic, stirring until leak is soft.  Gradually stir in flour and polenta, cook stirring 1 minute.  Remove pan from heat, gradually add milk.  Return to heat, cook, stirring, until mixture boils and thickens.  Remove from heat, stir in lightly beaten egg yolks, cheese and rocket.   Transfer mixture to large bowl.

Preheat oven to 180 C.  beat egg whites in small bowl with electric mixer until soft peaks form, fold into polenta mixture in two batches.  Spread into prepared pan, bake, uncovered, in hot oven about 12 minutes or until browned.  Turn onto board, cut into wedges.