Ingredients

• 1kg Kent pumpkin, peeled, cut into 1cm slices
• 2 3/4 cups milk
• 2 teaspoons vegetable stock powder
• 1 1/2 cups instant polenta
• 3/4 cup grated parmesan
• 125g butter, chopped
• 2 tablespoons panko breadcrumbs
• 1/4 cup fresh sage leaves
• 400g mixed mushrooms, chopped if large (we used shiitake, enoki, oyster, brown cup and button mushrooms)
• 4 middle bacon rashers, trimmed, chopped
• 2 tablespoons caster sugar

Method

• Step 1 Preheat oven to 200C/180C fan-forced. Grease and line a 23cm springform pan. Place pumpkin in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 6 minutes or until almost tender. Drain.
• Step 2 Place milk, 1 3/4 cups water and stock powder in a medium saucepan over medium heat. Bring to a simmer. Gradually add polenta, stirring constantly. Reduce heat to medium-low. Cook, stirring, for 5 minutes or until polenta thickens. Stir in 1/2 cup parmesan and 40g butter. Season.
• Step 3 Place 1/3 of the polenta mixture into prepared pan. Top with half the pumpkin. Top with half the remaining polenta mixture and then remaining pumpkin. Top with remaining polenta mixture. Combine breadcrumbs and remaining parmesan in a bowl. Sprinkle over polenta. Bake for 30 minutes or until topping is golden. Stand for 15 minutes.
• Step 4 Meanwhile, melt remaining butter in a large frying pan over medium heat. Cook sage sprigs for 30 seconds or until crisp. Using tongs, transfer sage to a plate lined with paper towel. Add mushrooms and bacon to same pan over medium-high heat. Cook, stirring once for 5 to 6 minutes or until mushrooms are browned and bacon is crisp. Add sugar. Season with salt. Cook for 2 minutes or until bacon and mushrooms are caramelised.
• Step 5 Serve pie topped with mushroom mixture and sage.