Method

• 1.
  Combine the milk, stock and garlic in a saucepan over high heat and bring to the boil. Gradually whisk polenta into milk mixture to incorporate. Cook, whisking constantly, for 5 minutes or until thickened.
• 2.
  Transfer to a heatproof bowl and place bowl over a pan of simmering water (don’t let the bowl touch water). Cover surface directly with plastic wrap, then cover the bowl tightly with foil.
• 3.
  Cook, stirring occasionally, for 2 1/2 hours or until polenta is creamy. Stir through mascarpone and parmesan, adding a little extra warmed stock, if necessary, to loosen.
• 4.
  Transfer to a serving platter, then fold through salsa verde. Scatter with micro parsley and extra parmesan, and serve immediately.