Bring the water and vegetable stock to the boil, stir through the polenta. Once the polenta has absorbed the stock, stir through the parmesan cheese, transfer to a dish, cover and set aside in the refrigerator for 30 minutes or until set.
To the make the sauce, bring the brown sugar and balsamic vinegar to the boil and simmer for 5 minutes until the mixture caramalises.
Meanwhile sauté the sweet potato cubes in oil until soft and lightly browned, transfer to an oven tray and place in the oven to keep warm. Sauté the mushrooms and native thyme until golden. Add the sweet potato to the mushroom mix, stir through the sauce and rocket.
Turn the polenta out onto a chopping board, cut into thick slices, brush with olive oil and fry until golden brown.
To assemble, place the polenta on a plate and top with the mushroom and sweet potato mix.
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