Step 1

Preheat oven to 200°C. Place polenta, milk, 3 cups water (750ml) and 40g butter in a 10-cup (2.5 litres) greased ovenproof dish, season and stir to combine with a fork. Bake for 20 minutes.

Step 2

Remove from oven, stir polenta to combine melted butter, then fold in taleggio and parmesan. Bake for a further 15-20 minutes until golden. Remove from oven and stand for 10 minutes.

Step 3

Heat oil and remaining butter in a large non-stick frying pan over medium heat. When butter starts to foam add mushroom and garlic and cook, stirring regularly, for 3-4 minutes or until tender. Season and stir in lemon juice.

Step 4

Spoon mushrooms over polenta and scatter with kale and extra parmesan.