Polenta and Brussels Sprout Salad

Step 1: Lightly grease a 20 x 30cm slice pan and line base and long sides with baking paper.

Step 2: In a medium saucepan, bring stock and milk to the boil on high and whisk in polenta on heat 3-4 minutes until thickened and then stir parmesan through and season and now pour into pan and using wet hands press out evenly and chill, covered, 1 hour or until cool.

Step 3: Preheat oven to hot, 200C.

Step 4: Grease and line 3 oven trays with baking paper.

Step 5: Break polenta into pieces and spread evenly over two trays and drizzle with half oil and sprinkle with pizza cheese.

Step 6: Spread Brussels sprouts evenly over second tray, drizzle with 1 tablespoon oil, season and bake with polenta 10-15 minutes until golden, bake polenta for a further 20 minutes, turning once until golden brown.

Step 7: Meanwhile, in a jug, whisk remaining oil, vinegar and syrup and season.

Step 8: In a large bowl, combine polenta, sprouts, fennel, fennel fronds, watercress and olive and drizzle with dressing to serve.

Step 9: NOTE - Pizza cheese is usually a mix of parmesan, mozzarella and cheddar cheeses.

Step 10: Dressing can be made and stored in the jar in the fridge for up to 2 days. Polenta can be made up to 1 day ahead, covered and chilled. If liked swirl 1/3 prepared pesto into polenta before chilling.