Polenta
Line a 5-6 cup square baking dish or 20cm square cake pan with plastic wrap.

In a heavy based medium saucepan, bring water and milk to the boil over medium-high heat.

Whisk in the polenta and stir constantly and rapidly for about 5 minutes, or until the polenta softens and mixture thickens. Be careful as the polenta will spit. Season with salt and pepper.

Remove from the heat and mix in the cheese.

Pour the polenta into the dish, spreading to an even thickness. Cool a little.

Cover with plastic wrap and make a few slits in the top to allow steam to
escape. Refrigerate until firm.

Bolognese
Place a large heavy based saucepan over high heat and add 1 tablespoon of oil. Once oil is hot, but not smoking, brown the pork, stirring to break up lumps, about 5 minutes. Place a sieve over a bowl and drain any fat from the pork.

Add the remaining oil and cook the onion for 2 minutes to soften. Add the garlic and rosemary and cook for 1 minute, then add the carrot and celery and cook for 3-4 minutes until tender.

Stir in the tomato paste and cook for 2 minutes, until mixture thickens slightly. Return the pork to the pan.

Add the tomatoes and water and bring to a simmer. Cover and simmer over low-medium heat for 30 minutes. Add the mushrooms and cook a further 15 minutes.

Season sauce to taste with salt and pepper. Remove rosemary stem.

To serve:

Invert the firm polenta onto a chopping board and peel off plastic. Cut the polenta into 4 even squares.

Place a large heavy based frying pan over high heat and add the oil.

When the oil is hot, arrange the polenta squares in a single layer in the pan and cook for about 4 minutes on each side, until golden and crispy.

Place the polenta squares on 4 plates, top with Bolognese and garnish with grated parmesan cheese.