Baked mushrooms with polenta and cheese sauce

Method

1. Bring the vegetable stock to the boil in a pan. Tip in instant polenta and simmer gently, stirring, until thick and creamy. Remove from the heat and stir in butter and Parmesan. Cover and set aside.
2. Preheat the grill, then place the portobello mushrooms on a baking sheet, rounded side up, drizzle with olive oil and grill for 5 minutes. Turn over and grill for a further minute.
3. Heat 2 tbsp olive oil in a frying pan over a low heat and cook shallots, and 2 garlic cloves. Add white wine and simmer rapidly until reduced by half. Add soft cheese and melt to form a creamy sauce. Thin the sauce with milk.
4. Spoon the polenta into shallow bowls and top each with 2 mushrooms, then spoon over the sauce.