Roast brussels sprouts with polenta, anchovies and mushrooms

Method

1. Heat the oven to 200°C fan/gas 7. Cut a deep cross in the base of each sprout, roughly half its length, then spread them all in a single layer on a large baking tray. Mix the chopped garlic, anchovies, chilli flakes, vinegar and 4 tbsp oil until combined, then pour over the sprouts, tossing to coat. Roast for
   15 minutes or until tender and the edges are crisp.
2. Combine the polenta and flour. Put the milk in a large pan over a high heat and bring to the boil, then immediately turn the heat to low. Pour in the polenta mix in a fine, steady stream, stirring constantly. Simmer for 5-10 minutes, stirring, until it has the consistency of soft mashed potato – you may need to add hot water to loosen it. Season with with salt and black pepper.
3. Heat half the remaining oil in a large frying pan over a medium- high heat and fry the mushrooms in batches for 2-3 minutes on each side until golden brown. Remove and keep warm. Turn the heat to medium, add the final 1 tbsp oil to the pan and fry the sliced garlic and rosemary for 1 minute. Take off the heat.
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4. Season the mascarpone with salt and spread over a large platter. Spoon the polenta on top of the mascarpone, then top with the roasted mushrooms and sprouts. Drizzle with the garlic and rosemary oil to finish.