Step 1

Line a shallow 12cm x 17cm tray (or similar) with baking paper. Bring the vegetable stock and milk to a boil in a medium saucepan over medium-high heat. Turn down the heat to low then slowly pour in the polenta while whisking. It will thicken quickly. Switch to a rubber spatula and cook for 8 minutes, stirring constantly, so the base doesn’t catch. Stir in the butter, cheese, salt and pepper.

Step 2

Pour into the container and press down firmly. The polenta should be about 2.5cm thick. Once cool, refrigerate uncovered for at least 3 hours or overnight until firm enough to cut.

Step 1

Melt the butter in a large non-stick frying pan over medium-high heat. Add the eschalot and garlic and cook for 2 minutes until soft. Add the mushrooms, thyme, salt and pepper and cook for 8 minutes, stirring frequently, until the liquid that comes out the mushroom evaporates.

Step 2

Transfer to a bowl to cool. Once cooled, put inside a piping bag and cut a 7mm hole. This can be refrigerated until required but remove the duxelles from the fridge 1 hour before using to come to room temperature.

Step 1

Line a baking tray with paper towels.

Step 2

Remove the polenta from the container and place it on a cutting board. Trim the edges and cut into 2.5cm strips, wiping the knife clean between cuts. Then cut each strip into 2.5cm cubes.

Step 3

Heat the oil to 180C in a small heavy-based pot. Use tongs or chopsticks to carefully place half the polenta cubes into the oil 3cm apart. They will sink to the base. Leave them untouched for 90 seconds to allow the crust to form, then gently loosen them from the base and start to move them around. Fry for a further 2½ minutes or until deep golden, then place on the prepared tray to drain.

Step 4

Repeat with the remaining polenta cubes.

Heat the polenta cubes (see note) and pipe duxelles on top. Sprinkle with chives and serve immediately.