Creamy polenta with mushrooms and taleggio

Method

1. Heat a large frying pan with a lid over a high heat. Add the mushrooms and cook for about 3 minutes, stirring very little, until browned and starting to release their liquid. Reduce the heat to medium, then add the oil, garlic, rosemary and chestnuts. Cook for a few minutes, stirring, until fragrant. Add 1 tbsp water, cover and take off the heat. Set aside to steam for 10 minutes.
2. Meanwhile, put the milk in a saucepan with 400ml water and a good pinch of salt and bring to the boil. Reduce the heat to low, pour in the polenta while stirring, then cook for 5-8 minutes, stirring constantly until thickened and coming away from the sides of the pan. Stir in the butter, parmesan and half the taleggio and season. Divide between 2 serving plates or bowls. Dot over the remaining taleggio. Season the mushroom mixture, then spoon it over the polenta, along with any juices left in the pan.