(Serves four to six )
200ml full-fat milk
200ml double cream
600ml white chicken stock
2 garlic cloves, lightly crushed
1 sprig thyme
200g quick-cooking polenta
50g soft goats' cheese
1tbs olive oil
1tbs unsalted butter
300g curly kale, coarsely shredded and blanched
300g chanterelle mushrooms, trimmed and cleaned
1 shallot, finely chopped
2tbs white truffle oil
1tbs chives, freshly snipped
Salt and pepper
In a medium saucepan, bring the milk, cream, stock, garlic clove and thyme to the boil. Remove from the heat, leave to stand for 15 minutes to infuse.
Pick out the garlic and thyme, return the liquid to a slow boil, then whisk in the polenta in a steady stream. Cook over a low heat. Whisk constantly until thick - about seven to eight minutes. Season with salt and pepper, stir in the goats' cheese.
Heat a large sauté pan add the olive oil and butter, shallot and cook for about two minutes until softened. Add a second clove of garlic and mushrooms cover and cook until the mushrooms have released their jus.
Finally, add the kale and cook for a further two to three minutes. Season with salt and pepper.
Dress the polenta in a serving bowl, top with the sautéd chanterelles and kale. Drizzle over t