Ingredients

• 1/3 cup fresh sage leaves
• 500g chicken mince
• 1 tsp finely grated lemon rind
• 1 green shallot, finely chopped
• 2 tbs extra virgin olive oil
• 150g Swiss brown mushrooms, sliced
• 150g oyster mushrooms, torn
• 2 garlic cloves, thinly sliced
• 60ml (1/4 cup) dry white wine
• 375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
• 1 tbs lemon juice
• 375ml (1 1/2 cups) skim milk
• 140g (3/4 cup) instant polenta
• 2 tbs finely grated parmesan
• Shaved parmesan, extra, to serve

Method

• Step 1 Finely chop half the sage. Put mince, chopped sage, rind and shallot in a bowl. Season well. Mix until just combined. Use damp hands to roll tablespoonfuls of mixture into balls. Place on a plate lined with baking paper.
• Step 2 Heat 1 tbs of the oil in a large frying pan over medium heat. Cook the remaining sage leaves, turning, for 1 minute or until bright green and crisp. Use tongs to transfer to a plate lined with paper towel to drain, reserving oil in pan.
• Step 3 Add meatballs to the pan. Cook, turning, for 8 minutes or until browned. Transfer to a bowl. Increase heat to medium-high and heat remaining oil in the pan. Add combined mushrooms. Cook, stirring, for 3 minutes or until golden. Stir in garlic for 1 minute or until aromatic. Return meatballs to pan. Deglaze pan with wine and cook until reduced by half. Add 60ml (1⁄4 cup) of the stock. Simmer for 2 minutes or until reduced by half. Stir in lemon juice. Season. Keep warm.
• Step 4 Put remaining stock and milk in a medium saucepan and bring to the boil over high heat. Reduce heat to low. Gradually add polenta in a thin, steady stream, whisking constantly until combined. Cook, stirring, for 3 minutes or until soft. Stir in the grated parmesan. Season. Divide among serving plates. Top with mushroom mixture. Sprinkle with sage leaves and top with shaved parmesan.