Beef And Porcini Mushrooms With Polenta Bake | Donna Hay

Ingredients

• 3½ cups (875g) milk
• 1 cup (170g) polenta
• 1 cup (80g) finely grated parmesan
• sea salt and cracked black pepper
• ½ cup (20g) dried porcini mushrooms
• ½ cup (125ml) boiling water
• 2 tablespoons extra virgin olive oil
• 1 brown onion, grated
• 500g beef mince
• 2 bay leaves
• 400g can chopped tomatoes
• 100g mozzarella, sliced