2 2/3 cups vegetable stock
2 2/3 cups milk
1 1/2 cups instant polenta
1/2 cup finely grated parmesan
1/2 cup fresh ricotta
20g unsalted butter
6-8 small leaves cooked kale, tough stems cut away and halved
Dishy Porcini Salt (optional)
Preheat oven to 200°C.
Grease and line a 20cm x 30cm slice pan with baking paper and leave a good 5-6 cm overhanging to help get the slice out.
Place the stock and milk in a pot over a high heat and bring to a boil.
Using a whisk, add the polenta in a slow, steady stream, whisking well go to combine.
Reduce the heat to low and cook, stirring, for 6-8 minutes until thick. Be careful as the polenta will boil and spit.
Stir in parmesan, ricotta and butter. Season well with freshly ground black pepper and salt.
Transfer half the mix to the prepared pan and spread out evenly.
Lay over the kale and top with the remining polenta mix and spread out to ensure it is nice and even and the kale is covered so it doesn’t burn.
Bake for 40 minutes or until golden.
Cool in pan before turning out onto a board.
Sprinkle with the porcini salt to serve.
Serve warm or cold as is.