Jarlsberg® polenta squares

For the Polenta:

In a medium saucepan, bring milk and chicken broth to a boil. Lower heat and slowly whisk in the cornmeal until smooth. Stirring constantly with a spatula, continue cooking 5-8 minutes, or until the texture is no longer sticky. Add the Jarlsberg and mix well so it melts evenly. Add the butter, cream, salt and pepper.

Prepare an 8 x 8-inch pan by lining it with two pieces of parchment paper so they cross and overlap outside the pan. (This will make it easy to remove from pan once it has set.) Pour the polenta into the pan and spread evenly to achieve a smooth surface. Let cool slightly and cover with plastic wrap directly on polenta before refrigerating. Let set for at least 2 hours.

For the Mushrooms:

Melt 1 tbsp of butter with the oil in a large frying pan over medium-high heat. Cook the leek for 2-3 minutes until it softens, then add the mushrooms. Cook 5-8 minutes, or until the liquid from the mushrooms has evaporated, then add the remaning 1 tbsp of butter.

Add the wine and reduce until dry. Add the chicken stock and sauté for another 2-3 minutes. Season with salt and pepper and add the parsley. Remove from heat and keep warm.

Once the polenta is set, cut into desired shapes and pan fry in 2 tbsp of olive oil. Cook approximately 2 minutes per side, or until golden and heated through. Serve topped with thin slices of Jarlsberg and top with the mushrooms.