Parmesan Polenta Stacks

• 2 cups milk
• 1/2 teaspoon ground nutmeg
• salt and pepper, to taste
• 150g polenta
• 2 egg yolks
• 1/4 cup KRAFT* Grated Parmesan Cheese
• 30g butter, melted
• 2 tablespoons (extra) KRAFT Parmesan cheese
• 2 tablespoons (extra) KRAFT* Grated Parmesan Cheese
• Savoury Philly Mix
• 125g block PHILADELPHIA Cream Cheese, softened
• 1/4 cup sour cream
• 1 tablespoon butter
• 8 (500g) field mushrooms, diced and sauteed
• 1 clove garlic, crushed
• 2 tablespoons tomato paste
• 2 tablespoons finely chopped parsley
• salt and pepper, to taste

1. Place the milk, nutmeg and seasonings into a large saucepan.
2. Bring to the boil over medium heat, then reduce to a low heat and gradually add the polenta while stirring.
3. Cook the polenta mixture for 10 minutes over a low heat.
4. Remove from heat.
5. Beat in the egg yolks one at a time; add the parmesan cheese, salt and pepper to taste.
6. Grease a 20 x 25cm baking tray and press the polenta mixture evenly into the tray.
7. Allow to set for 20 minutes.
8. Brush with melted butter and sprinkle extra parmesan onto the polenta.
9. Cut into 16 rectangles and place evenly onto a baking tray.
10. Bake in a moderate oven 180C for 15 minutes or until brown.
11. Place one slice each of polenta onto 4 serving plates.
12. Spread evenly with Philly* mixture and then top with another slice of polenta.
13. Serve warm.
14. Savoury Philly* mix: Combine all ingredients in a small bowl.

milk, ground nutmeg, salt, polenta, egg yolks, parmesan cheese, butter, parmesan cheese, parmesan cheese, mix, cream cheese, sour cream, butter, mushrooms, clove garlic, tomato paste, parsley, salt

Taken from www.kraftrecipes.com/recipes/parmesan-polenta-stacks-103691.aspx (may not work)